To prepare the cheese layer, scoop out 3/4 cup of spreadable Mexican Cheese and whisk in very hot water until it resembles queso - about 1/2 cup (amounts as original recipe is written // adjust if altering batch size). Alternatively, use my Cashew-less Vegan Queso.
Next, prepare the guacamole by mashing all ingredients together in a bowl and adjusting seasonings to preference. Do the same with the pico de gallo (or just use your favorite salsa).
To assemble the dip: Spread out vegetarian refried beans, then top with cheese layer, then guacamole, then pico or salsa, then bell pepper, then black olives, then cilantro.
Serve immediately or cover and refrigerate. Can be made up to 1 day in advance.
*Inspired by every 7-Layer Mexican Dip ever. *Nutrition information is a rough estimate.