2 avocados
Lemon juice to taste
Dash of onion salt
Dash of garlic salt
1 (15 oz.) can refried beans, mashed
1/2 c. picante sauce
1 1/2-2 c. sour cream
1 c. grated Monterey jack cheese
3-4 green onions, chopped (including tops)
1 c. grated sharp Longhorn Cheddar cheese

Make guacamole by blending avocados, lemon juice, onion and garlic salts. Spread in a 7 x 11 inch dish. Make bean dip by combining refried beans and picante sauce. Spread on top of guacamole. Cover first 2 layers completely with sour cream. Top with grated cheeses. Garnish with chopped green onions. Yield: 10-12 servings.