Drain salsa in fine mesh sieve. This keeps your dip from getting too wet.
Add beans to a microwave-safe bowl and microwave for 30 seconds. Stir in chicken broth, or use 2-3 Tbsp of the drained salsa liquid for extra flavor!
Spread bean mixture evenly into an 8x8, 7x9, or other 2 quart baking dish.
Use a hand-mixer to combine softened cream cheese, sour cream, lime zest, and taco seasoning. Spread evenly on top of bean mixture.
Spread guacamole evenly over cream cheese layer, then top with drained salsa.
Top with shredded cheese, pico de gallo, and then green onions.
Cover and refrigerate 30 minutes, to 1 day. Before serving, if desired, squeeze some lime juice over the top and sprinkle with cilantro. This is optional, but delicious.
Serve with tortilla chips or veggies.