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Mexican Layered Dip

2 (15oz) cans refried beans with green chilies
1/2 cup mayonnaise
1/2 cup sour cream
2 avocadoes, peeled, pitted & chopped
2 tbsp fresh lemon juice
1/2 cup picante sauce
Tortilla chips
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack
4 green onions, chopped
1 (4oz) can sliced black olives

Spread beans in 9x13 inch baking dish.  Combine mayonnaise and sour cream and spread
over bean dip.  Sprinkle chopped avocadoes with lemon juice; layer over mayonnaise
mixture.  Cover with picante sauce.  Sprinkle with Cheddar and Monterey Jack
cheeses, then onions.  Top with black olives.  Bake uncovered at 350* for 30 minutes.
Serve with tortilla chips.

*This is also delicious served cold, without baking.