Layered Mexican Dip

If I remember correctly, I got this recipe from a book by Dianne Mott Davidson, a mystery writer who wrote about a caterer and included recipes. People are always asking for the recipe!! I've added a personal touch here or there, but it's mostly the same I think.

• Ready In: 25 mins
• Serves: 8-10

Ingredients

• 1 (16 ounce) can  spicy  fat-free refried beans
• 2  ripe avocados
• 16  ounces sour cream, divided
• 2  tablespoons salsa (I use Pace medium)
• 2  tablespoons  minced onions
• 1  tablespoon lemon juice
• 8  ounces  shredded cheddar cheese (I buy the pre-shredded bag of unseasoned mexican cheeses)
• 2  tomatoes, diced
• 6  scallions, chopped
•  sliced black olives, if you can stand them, I don't use them, he he

Directions

1. Layer in the bottom of pan (I use the disposable foil 13x9 inches pan, have also used 2 disposable pie plates.) the can of refried beans.
2. Make guacamole by mashing with a fork or in food processor the 2 avacados with the salsa, onion, lemon juice and 1/4 Cup sour cream. Place guacamole layer on top of beans.
3. Spread rest of sour cream over guacamole.
4. Sprinkle cheese layer over sour cream layer.
5. Sprinkle tomatoes and then scallions over cheese. (Olives too, if you like em).
6. Cover and chill before serving.
7. Serve with tortilla chips or veggies, soooo good.