If you want to make this ahead of time, layer the bean dip, sour cream mixture, and guacamole in the pan. Squeeze lime juice on top so your avocados don't brown. You can cover that and store it in the fridge for up to 24 hours, then add the veggies and toppings last minute.

2 Cans of Refiried Bean Dip or 1 Large Can 5 or 6 Avacados mashed with garlic and lemon or 3 packages of guac mix 1 cup sour cream 1 cup mayonnaise 2 packet taco seasoning* 1 Minced Red Onion 1 cup shredded cheddar cheese & Monterey Jack 1 (2.25 ounce) can sliced black olives, drained

Start with a 9X13 Glass pan Add the 2 cans of beans straight into the pan. Stir it together so it's smooth, then spread on the bottom. Add the guacamole and spread over the top. In a medium bowl, stir together sour cream, mayonnaise, and taco seasoning. How much taco seasoning you want to add is completely up to you, give it a taste and add more if you like! Layer the sour cream mixture over the beans. Chop the onions and sprinkle them on top. Sprinkle the shredded cheese on top.Sprinkle with the black olives. Serve with tortilla chips and limes to squeeze over individual servings. Store covered in the fridge.