• Scoop the refried beans into the base of a serving dish (roughly 9x9) and smooth them out into an even layer.
• Mix the two blocks of cream cheese with 1 cup sour cream and the 1/2 package of taco seasoning. Set aside. Note: place the cream cheese in a microwave and heat on high for 30-60 seconds to soften.
• Spread roughly 2/3 of the shredded cheese in an even layer over the refried beans. Reserve the other 1/3 for garnish.
• Scatter the drained salsa in small clumps over the cheese layer, then carefully spread the salsa around with a spatula so that it makes an even layer.
• Scatter sliced black olives in an even layer over top of the salsa.
• Scoop the cream cheese mixture into the center of the serving dish, then use a clean spatula to spread it out in an even layer.
• Top the cream cheese layer with an even layer of guacamole.

TO DECORATE

• If you would like to have a clean round circle in the dip, place a round plastic lid onto the smooth guacamole layer. You can then scatter toppings around the edges without messing up the middle web area.
• Scatter the reserved shredded cheese around the edges, then top with small diced red and orange bell peppers or black beans for an orange and black look.
• Place the remaining 1/2 cup sour cream in a freezer bag with an airtight seal. Snip a very small piece from the corner and pipe a teaspoon-sized dollop of sour cream in the middle of the guacamole.
• Next, pipe three concentric circles around the sour cream 'nest'. Using a toothpick, cake tester, or knife blade, drag a thin line of sour cream outward from the center 'nest' until you reach the decorated edge. Repeat to achieve a 'spider web' effect.
• Use the black beans as baby spiders along the web or create a spider using olives and black beans.