Mexican Layered Dip

2 can refried beans (Taco Bell brand is my preference)
16 oz. sour cream
2 pkg. taco seasoning
1 cup mayonnaise
4 medium ripe avocados
2-3 T. lemon juice
1/4 t. garlic powder
salt and pepper
dash of Tabasco
2 small cans chopped black olives
4 chopped tomatoes
1 bunch green onions, finely chopped
3 cups grated cheese—cheddar and Monterey jack mixed

Process the refried beans in a food processor for a smooth consistency. Spread in the bottom of a 9 x 13 casserole dish. Mix sour cream, mayonnaise, and taco seasoning, and spread evenly over the refried beans.

Peel the avocados. Place in food processor with lemon juice, garlic powder, dash of Tabasco sauce, and salt and pepper to taste. Blend. Spread evenly over the sour cream layer.

Sprinkle chopped olives over the guacamole layer, followed by chopped onions and chopped tomatoes. Top with grated cheese. Refrigerate till ready to serve.

Note

This is how the recipe is written, and how I made it. I remember thinking, though, that it seemed too creamy the last few times I made it—almost soupy, and I had planned to try some changes. I was thinking of cutting down the mayonnaise to maybe 1/2 or 1/4 cup, or even eliminate it completely. Also, I thought the lemon juice amount was too much—I think its only purpose is to keep the avocado from turning brown, so you may want to compare some other recipes for guacamole and see what their avocado to lemon juice proportions are.