Star Spangle Layered Dip

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Two 15-ounce cans refried beans

2 cups guacamole 

One 16-ounce container sour cream 

4 scallions, thinly sliced, light green and white parts only 

2 cups shredded Mexican blend cheese 

1/4 cup chopped black olives 

1 cup crumbled Cotija cheese 

1 1/2 cups salsa 

Corn chips, for serving (I like Fritos scoops)