In a medium bowl, combine the refried beans, salsa, and 1 ½ tablespoons taco seasoning. Spread the mixture on the bottom of an 8×8-inch baking dish.
Spread the guacamole over the beans, in an even layer.
In a small bowl, combine the Greek yogurt or sour cream with the remaining taco seasoning.
Spread the sour cream mixture over the guacamole. Be sure to go all the way to the edges of the dish to cover the guacamole to prevent it from browning.
Sprinkle evenly with shredded cheese. Top with tomatoes, black olives, green onions, and cilantro.
Cover and store in the refrigerator until ready serve. Serve with tortilla chips. The dip is best the day it is made, but will keep covered in the refrigerator for up to 3 days.
