Mexican Dip - cooking recipe

Ingredients

16 oz. can refried beans
3 small soft avocados
1 tsp. lemon juice
1 tsp. garlic salt
2 Tbsp. salsa
spoonful Miracle Whip
8 oz. sour cream
medium size jar Pace picante sauce
shredded Cheddar cheese
1 bunch green onions
1 tomato
1 can black olives

Preparation

Spread refried beans in bottom of 9 x 9-inch pan.
Mash up avocados; adding lemon juice, garlic salt, salsa and Miracle Whip. Spread that mixture on top of refried beans.
Next, layer of sour cream.
Over sour cream, pour all the salsa.
On top of salsa put chopped green onions, chopped tomato and chopped black olives. Chill in refrigerator.
Serve with chips.
Do not make ahead of time.