In a medium bowl, stir together the refried beans, 1/2 cup of the salsa, and 1/4 teaspoon of the salt.

In another medium bowl, mash the avocados with the remaining 1/4 cup salsa. Add half the cilantro, the finely chopped jalapeño, the lime juice, and the remaining 1/4 teaspoon salt and stir to combine.

In a third medium bowl, stir together the sour cream and taco seasoning.

To assemble the dip, evenly spread the refried bean mixture at the bottom of an 8x8-inch baking dish or similarly sized serving dish. Spread the avocado mixture into an even layer on top, then spread the sour cream mixture into another even layer on top of that. Evenly sprinkle with the cheese, then top with the tomatoes, scallions, jalapeño slices, remaining cilantro, and black olives, if using.

Serve with tortilla chips.