Mini Eight-Layer Dips

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Refried Black-Eyed Peas:

1 tablespoon canola oil

2 cloves garlic, minced 

One 15.8-ounce can black-eyed peas, undrained 

1/3 cup unsalted vegetable stock 

1/2 teaspoon chili powder 

1/2 teaspoon ground cumin 

Kosher salt and freshly ground black pepper

Guacamole:

3 small ripe avocados

Juice of 1/2 large lime (about 4 teaspoons) 

1/4 cup diced onion 

2 tablespoons chopped fresh cilantro 

2 teaspoons hot sauce 

1/2 teaspoon kosher salt 

2 cloves garlic, minced 

To Finish:

1 cup sour cream

1 cup fresh salsa 

1 cup Mexican blend cheese 

2 green onions, sliced 

2 tomatoes, chopped 

One 2.25-ounce can sliced ripe olives, drained 

Tortilla strip chips, for dipping