In a medium bowl, beat the cream cheese and taco seasoning together until smooth. Spread into a 9-inch pie plate.
Top the cream cheese with the guacamole, salsa, shredded lettuce, cheddar, green onions, and black olives.
Gently cover with plastic wrap and refrigerate for at least one hour, or up to eight hours. Serve with tortilla chips.
Notes
Swaps and substitutions: swap sour cream for the cream cheese, swap refried beans for the guacamole, swap chopped tomatoes or chopped bell peppers for the olives.I used prepared versions of most ingredients to keep it extra easy (pre-made guacamole, pre-made salsa, canned chopped olives, pre-shredded lettuce and pre-shredded cheese), but feel free to make/chop/grate your own if you prefer! Taco dip can be left at room temperature for about 4 hours. After that, it should be refrigerated. It'll last in the fridge for 2–3 days before getting watery or the guacamole turning brown.