The Healthy My Ass Cookbook

Ingredients:

1 31-oz. can	Refried Beans, plain
1 8-oz. jar	Taco Sauce
3 whole	Avocados, medium, ripe (soft)
1 whole	Lemon, just the juice
1/2 tsp.	Salt
1/4 tsp.	Pepper
1 cup	Sour Cream
1/2 cup	Mayonnaise
1 1.25-oz. pkg.	Taco Seasoning Mix
1 bunch	Green Onions
2 whole	Tomatoes, medium
1 3.8-oz. can	Black Olives, sliced
8 ozs.	Cheese, shredded, Cheddar or Mexican Cheese blend
Nacho/Tortilla Chips

Directions:

Combine the Refried Beans with the Taco Sauce.  Spread evenly in the bottom of a 13x9" pan (see Notes).  Set aside to chill.

Peel, pit and mash the Avocados with the juice from the Lemon, the Salt and the Pepper.  Gently spread atop the bean mixture and set aside to chill.

In a separate bowl, mix together the Sour Cream, Mayonnaise and Taco Seasoning.  Gently spread atop the avocado mixture and set aside to chill.

Slice the Green Onions and sprinkle atop the sour cream mixture.  Dice the Tomatoes and sprinkle  those over the onions.  Drain the Black Olives, slice if whole, and distribute atop the tomatoes.  If necessary, shred the Cheese.  Sprinkle the cheese uniformly over all.  Gently pat everything down.

Serve or cover, chill and serve with your favorite Nacho/Tortilla chips.

Notes:

A.k.a. Mexican Seven Layer Dip.

I use a glass pan fearing a metal pan may cause a metallic taste.  I prefer Tortilla chips so they don't overwhelm or influence the taste of the dip but instead merely serve as a transport mechanism from the pan to the mouth.

When adding the avocado and sour cream mixtures, gently lay spoonfuls evenly distributed over the previous layer then gently spread over all to cover..