Mexican 7 Layer Dip (Lynette Backman)

1 tsp Extra Virgin Olive Oil
2 Large Avocados
1/8 tsp. Garlic Powder or Fresh Garlic
1 tsp. Lemon Juice
2 Tbs. Best Food/Hellman’s Mayonnaise
1 Can Refried Beans
1 8oz. Container Sour Cream
3 C. Shredded Cheese (Cheddar or Mexican Blend)
2 Large Tomatoes seeded and diced
1 Can Olives, sliced
1 Bunch Green Onions, chopped-optional
Use a 12x8x2 baking dish. Lightly brush with olive oil to provide easier removal of dip. Make guacamole by peeling,mashing, and seeding avocados. Stir in garlic powder or fresh garlic, lemon juice, and mayonnaise. Blend well. Spread refried beans to cover entire dish. Spread the guacamole evenly over the beans. Carefully spread the sour cream evenly over the guacamole. Cover with shredded cheese. Then add yoru chopped tomato(I usually chop them and drain them well to avoid a watery dip). Sprinkle on the sliced black olives then green onions(optional). Serve with tortilla chips.