Heat olive oil in a large skillet over medium heat. Add the ground turkey along with salt, pepper, red pepper flakes, chili powder, garlic powder, cumin, paprika, onion powder, dried parsley, and oregano. Break the turkey apart with a wooden spoon as it cooks, mixing the spices throughout the meat to distribute the flavors evenly. This ensures every bite has consistent seasoning rather than pockets of spice.

Once the turkey is mostly cooked through, push it to one side of the skillet and add the diced red pepper to the empty side. Increase heat to medium-high and cook for about 5 minutes until the peppers soften slightly. Then combine the turkey and peppers together and continue cooking for another 5 minutes until the turkey is fully browned and the peppers are tender. Add the tomato paste and hot sauce, stirring well to coat everything evenly. I find that adding the tomato paste after the initial browning helps it caramelize slightly and develop deeper, richer flavors rather than just cooking through.

Transfer the cooked turkey and pepper mixture to a plate or shallow bowl and let it cool for about 10 minutes. This prevents the heat from warming the other cold layers prematurely, which helps keep the dip visually distinct with clear layers.

Spread the cooled turkey and pepper mixture evenly across the bottom of a 9x13 inch baking dish or similar serving dish. Layer the warmed refried beans on top, spreading them evenly to create a cohesive layer. The beans act as a binding layer that helps hold everything together.

Pour the chilled salsa over the bean layer, spreading it evenly. Then add the guacamole in an even layer on top of the salsa. Spread the shredded lettuce over the guacamole, then distribute the black olives evenly across the lettuce. Finally, top with the shredded dairy-free queso. Keep the salsa chilled before adding it—this keeps the layers visually distinct and prevents everything from blending into one cohesive mass, which is what makes this dip so visually appealing.

For a warm dip, preheat the oven to 400°F and bake the assembled dip for 15 minutes until the cheese is melted and the dip is heated through. Alternatively, serve it at room temperature for a fresher texture where the guacamole and lettuce stay crisp. Either way, serve with your favorite tortilla chips or vegetable crudités for dipping.