Mexican Dip - cooking recipe

Ingredients

2 regular cans refried beans
1 large onion, diced
3 tomatoes, diced
sour cream (I use large carton)
3 avocados (I use 6)
pkg. taco seasoning
1/3 c. salad dressing (I use a little more)
sliced olives (I use the black olives; use what you like)
grated cheese (use the 3-cheese Mexican mixture or use just 1 cheese, your choice)

Preparation

Layer beans in dish or pan.
Layer onion.
Layer tomatoes. Mash avocados and season to taste for next layer.
Mix sour cream, taco seasoning and salad dressing together for next layer.
Top with cheese and olives.
Refrigerate overnight or at least several hours.
Serve with chips or eat by itself; it's good either way.