Mexi-Dip

Unless I'm making this for a crowd, I half the recipe.

2 (16 oz.) cans refried beans
4 lg. ripe avocados
1 T. lemon juice
1/2 t. salt
1/4 t. pepper
1 c. sour cream
1/2 c. mayonnaise
1/2 pkg. taco seasoning
1 c. grated cheddar cheese
1 c. grated monterey jack cheese
2 (3 oz.) cans sliced olives
4 tomatoes, chopped
1 c. green onions, chopped

Spread beans in a school size cookie sheet. Mash avocados, lemon juice, salt and pepper; spread on top of beans.

Mix sour cream, mayo and seasoning together; spread on top of avocados. Top with grated cheese, olives, tomatoes and onions. Refrigerate. Serve with tortilla chips.