1 (16 oz.) can refried beans
1 (4 1/2 oz.) can ripe olives, chopped
1 (4 1/2 oz.) can Ortega chilies, chopped
1 med. onion, chopped
1 firm tomato, peeled, seeded, cored & chopped
1 lg. avocado
1/3 c. sour cream
1 tbsp. mayonnaise
1/2 tsp. lemon juice
1 tbsp. salsa
8 oz. cheddar cheese, grated

Mix together avocado, sour cream, mayonnaise, salsa, and lemon juice. Spread beans on a large plate with slight edge; add chopped olives, onion and chilies. Add tomatoes and top with grated cheese so no tomato shows through. Serve with tortilla chips.