2 (15 oz. ea.) cans refried beans
4 large ripe avocados
garlic powder
lime juice
1 bag of lettuce shreds (or one head of iceberg lettuce, shredded)
1 tub dairysour cream
1/4 red onion, chopped small
1 large bag shredded cheddar cheese (or Mexican four cheese mix)
1 cup grape tomatoes, slice lengthwise
1 medium size jar salsa (your choice)
sliced olives (optional)

Use a large platter with some form of sides to it.

Spread both cans of refried beans over bottom of platter evenly.

Smash/mash all four avocados in a bowl with a dash or two of garlic powder and a teaspoon of lime juice. Depending on size of avocados - you may want to use as many as six or seven. Spread even over refried beans.

Spread container of sour cream over avocados.

Mix lettuce and onions together and then spread over dairy sour cream.

Sprinkle cheese evenly over the lettuce.

Drain salsa a bit so that it does not form a soup on top of the lettuce. Place salsa by spoon, in center of dip.

Arrange sliced tomatoes around the edge of the platter - all the way around.

Do the same with the olives if you choose to add olives (I have found that more people do not like olives, then like them).

Serve with tortilla chips. Provide a spoon in the dip so that it can be scooped up to get all of the ingredients.

Needs to be made the same day - avocados turn dark and the salsa no matter how well drained, will still produce liquid.

Keep refrigerated.

Submitted by: Cindy Ferrick