Janet’s Mex-Meal Dip

Some recipes are frugal because they save you money.  Some recipes (like this one) are frugal because they save you time. 
Assemble the ingredients quickly, open up a bag of plain tortilla chips, and you’re “good to go.”


1 can     refried beans of your choice
1/3 cup  chopped onion (optional)
3      ripe avocados
1 T lemon juice
1/4 tsp salt
1 cup sour cream
1 cup mayonnaise or Miracle Whip
3 medium tomatoes, diced
2 cups grated cheddar cheese
1 small can chopped olives


Spread the refried beans in the bottom of a 9-inch square (or similar-size) pan.  Sprinkle with the chopped onion, if desired.  Cut the avocados in half, remove the pits and put the avocado flesh in a bowl.  Use a fork or pastry cutter to smash and blend together with the lemon juice and the salt.  Spread the avocado blend in a layer over the refried beans.  Mix the sour cream and the mayonnaise together in another bowl and then spread over the top of the avocado mixture.  Top with the chopped tomatoes, the grated cheese and then the chopped olives.  Serve with plain tortilla chips.  Serves 4