Seven Layer Guacamole Dip - cooking recipe

Ingredients

15 ounces refried beans, 1 can
16 ounces light sour cream
1/3 cup taco sauce, Ortega
3 avocados, ripe
2 tablespoons lemon juice
1/4 cup light mayonnaise (Hellman's)
1 1/4 ounces taco seasoning mix, 1 envelope (low sodium if possible)
4 ounces low-fat cheddar cheese, shredded
4 ounces monterey jack cheese, shredded
1/2 cup scallion, chopped
1/2 cup plum tomato, chopped
15 ounces pitted black olives, 1 can, sliced

Preparation

Combine Refried Beans and 2 Tbs. of Sour Cream, and 1/2 cup of Taco Sauce, until creamy.
Spread on the bottom of a large round platter (large pie pan).
Mash up 3 Avocados with 2 Tbs. of Lemon Juice, add salt, pepper, and 2 Tbs. Sour Cream. (You can add a few dashes of Tabasco Sauce, for additional zest).
Mix it until creamy.
Spread mixture over beans, leaving 1/2 inch border of beans showing.
Mix 1 cup of Sour Cream with Mayonnaise, and Dry Taco Mix.
Spread over Avocado, leaving 1/2 inch border of Avocado showing).
Sprinkle with shredded Cheddar and Monterrey Jack Cheese.
Sprinkle with chopped scallions.
Layer the chopped plum tomatoes.
Top off with sliced Olives.
Chill, until ready to serve.