Katie'S Mexican Dip - cooking recipe

Ingredients

3 ripe avocados
1 Tbsp. lemon juice
1 (12 oz.) jar Old El Paso picante sauce (I prefer hot, but any strength is good)
1 (No. 10) can refried beans
1 tsp. baking soda
1 pt. Giant brand sour cream
1 ripe tomato
6 spring onions
1/2 c. shredded Cheddar cheese
1/2 c. shredded Jack or Mozzarella cheese
1 (16 oz.) bag taco chips

Preparation

Peel and mash avocados with lemon juice.
Spread in the bottom of a 9 x 13-inch glass pan.
Spread picante sauce over avocados. Mix refried beans with a few tablespoons of water; mix until easy to spread.
Add baking soda and mix well.
Spread over picante sauce.
Vigorously stir sour cream to make a smoother consistency. Spread over refried beans.