Put the cream cheese in a bowl and leave out for 1-2 hours to soften.
Cook the 3 cans of black beans according to the instructions on the can.
Drain about half of the water out and place the rest of the beans in a separate bowl. Use a muddler, a potato masher, or a fork to smash the black beans to your desired consistency.
Add the 1/4 cup of Mole Olé to the black beans and fold in with a spatula until it is well blended. Spread the black bean mixture evenly over the bottom of a baking dish.
Add the salsa to the baking dish on top of the black beans. Spread evenly with a spatula. Sprinkle the shredded cheddar evenly on top of the salsa.
Return to the bowl of cream cheese. Add the sour cream to the bowl and mix with a spatula until it's well-blended and smooth. Add the cream mixture on top of the shredded cheddar and gently spread with a spatula for a thin, even layer.
Sprinkle the thinly sliced green onions on top of the cream layer.
Sprinkle the remaining 2 tablespoons of Mole Olé on top of the green onions to create a layer of "dirt". Add more if you wish!
Cover the dip and place in the refrigerator for at least an hour before serving.
When it's time to eat, push your tortilla gravestones into the dip to create your graveyard scene!
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