Prepare the bean layer in a medium bowl by mashing the beans together with the salsa, chili powder, cumin, garlic powder, salt, and cayenne. Spread evenly into the bottom of a 9x13-inch or similarly sized serving dish.
Layer the guacamole evenly over the beans, then the Greek yogurt.
Top with the cheese, then the tomatoes, green onions, and olives. Serve with tortilla chips.
TOSTORE: 7 layer taco dip is best enjoyed the day it is made since the guacamole will begin to oxidize after a few hours. However, leftovers may be saved for up to 24 hours in the fridge, just note that the guacamole will turn brown by the next day.
TO MAKE AHEAD: Dip can be made up to 6 hours in advance. Cover tightly with plastic and refrigerate until ready to serve.