Mexican Dip - cooking recipe

Ingredients

2 large ripe avocados
1/8 tsp. garlic salt
1 c. sour cream
3/4 c. chopped black olives
1 1/2 c. shredded Mexican cheese
crisp bacon, crumbled
1/8 tsp. garlic powder
1 Tbsp. mayonnaise
2 (8 oz.) jars picante
3 medium tomatoes, peeled and chopped
1 (16 oz.) can refried beans

Preparation

Peel, seed and mash avocados.
Stir in next 4 ingredients. Spread in casserole dish. Spread sour cream over avocado mix. Spoon drained picante over sour cream. Spoon on remaining ingredients (olives, tomatoes and cheese), except beans. Spread beans around the edges of the casserole dish.
Sprinkle with bacon. Serve with tortilla chips.