Layered Mexican Dip - cooking recipe

Ingredients

1 (32 oz.) can refried beans
4 ripe avocados
lemon juice
2 c. sour cream
4 tomatoes, diced
1 can pitted black olives, sliced
8 oz. shredded Cheddar cheese
8 oz. shredded Monterey Jack cheese

Preparation

Peel and mash avocados until creamy; mix with a little lemon juice.
Spread layers in the order listed in a 13 x 9-inch baking pan.
Bake at 350\u00b0 until cheese melts and all layers have been heated.
Serve with tortilla chips.