In a large pot, soak beans in water with 3 Tbsp. beef granules for about 8 hours or overnight. Drain water.
Fill pot up with fresh water; bring water to boil with beans with 3 Tbsp. beef granules, onion, red pepper flakes, garlic, bay leaf, and seasonings. Reduce heat to low, cover and simmer for about 1 1/2 hours or until beans are soft, stir occasionally. (Add water if necessary.) Drain water into bowl and save the juice. Remove bay leaf.
Smash beans with a potato masher to your desired consistency. If it appears too thick add some of the juice back into the beans. Add cheeses a little at a time, stirring to blend. Add salsa and lime juice. Add olive oil, this will keep it moist. To serve, put dip in crock-pot to keep warm. Dip will thicken as it cools.