-Combine tomatoes, jalapeños, 2 tablespoons cilantro, minced scallions and 2 tablespoons of lime juice in medium bowl. Stir in 2 teaspoon salt and let stand until tomatoes begin to soften (about 30 minutes). Strain mixture into bowl and save liquid for bloody mary’s.
-Render off the bacon–once crispy remove all the fat except 1 tablespoon. Add the garlic, 1 teaspoon of salt and chili flakes, sauté until fragrant about 1-2 minutes. Add beans and chili powder. Cook until the beans begin to break open about 4-5 minutes. Remove from heat and add remaining 2 tablespoons of lime juice and the water. Move to a food processor and pulse until mixture resembles chunky paste. Spread the bean mixture evenly in the bottom of an 8-inch glass baking dish with a rubber spatula. Place in refrigerator to chill while completing the following steps.
-Wipe out food processor, add sour cream, cheese and 1 teaspoon of salt. Process until slightly chunky. Transfer to a bowl.
-Remove baking dish with bean mixture from the refrigerator. Spread ½ of the sour cream mixture evenly over the bean layer. Next, evenly spread the guacamole over cheese. Then evenly spread the remaining sour cream mixture on top of the guacamole. Add the salsa layer. Top with chopped black olives, sprinkle with sliced scallions and remaining 1 tablespoon of cilantro. Serve with tortilla chips.
(Dip can be refrigerated for up to 24 hours. Let dip stand at room temp for 1 hour before serving.)