Fabulous Seven Layer Bean Dip

Time: 20 minutes
Yield: 1 (9 x 13) pan
Recipe adapted from Heather Peterson

2 (9 ounce) cans Fritos Bean Dip
2 avocados, fully ripe
1 T lime juice, fresh
1/4 C cilantro, chopped
1/4 C salsa
dash garlic salt
dash pepper
1 C sour cream
2 T taco seasoning
2 C Mexican blend cheese
1/2 (pint) grape tomatoes
1 (2.25 ounce) can sliced olives
5 green onions, chopped
pickled jalapeno nacho slices (optional)
Tortilla Chips for dipping

1. Grab a couple of cans of Fritos Bean Dip. You can use regular refried beans, if you would like...but the Fritos beans are super smooth and have a nice flavor to them. Spread the bean dip out in a 9 x 13 pan.
2. Choose 2 avocados that are nice and dark and a bit soft if you press the skin. You want them to be ripe. Slice them in half, remove the pit and scoop out the flesh into a medium-sized bowl.
3. Grab some beautiful cilantro. That color just makes me happy. Chop it up and add 1/4 cup to the avocado. I like to chop a bit extra to sprinkle on the top of the dip.
4. Squeeze 1 tablespoon lime juice over the avocado. Add 1/4 cup salsa, a dash of garlic salt and a dash of freshly cracked pepper.
5. Smash the avocado mixture up with a fork, making sure it's well combined. Spread it over the top of the bean dip.
6. Place 1 cup sour cream into a small mixing bowl and add 2 tablespoons taco seasoning. Mix it well and carefully spread it over the guacamole.
7. Sprinkle 2 cups Mexican blend cheese over the top.
8. Add half a pint of sliced grape tomatoes, 5 green onions that have been chopped and a whole can of drained, sliced olives. 
Now if you like a little bit of heat, go wild and crazy and add some slices of pickled jalapeno. Sprinkle a some chopped cilantro over the top and you are all set to go.