Favorite Recipe--Mexican Layered Dip

In high school, a friend's mother made this dip whenever a group of us were at her house. I have one specific memory of standing by it with several friends (Hilary and Brett Reynolds in particular) and eating the whole 9x13 pan while we talked. At BYU, I was craving it once, called my friend's mom from my dorm room and she mailed me the recipe. I like it because you can serve it cold or hot but I prefer it when it is cooked.

Mexican Layered Dip

2 15 ounce cans refried beans with green chilies
1/2 cup mayonnaise
1/2 cup sour cream
2 avocados, peeled, pitted and chopped
2 Tablespoons fresh lemon juice
1/2 cup salsa
1 cup shredded cheddar cheese
1 cup shredded Monterry Jack cheese
4 green onions, chopped
1 4 ounce can sliced black olives
torilla chips

Spread beans in a 9x13 baking dish. Combine mayo and sour cream and spread over bean dip. Sprinkle chopped avocados with lemon juice; layer over mayonnaise mixture. Cover with salsa. Sprinkle with cheeses, then onions. Top with black olives. Bake uncovered at 350 degrees for 30 minutes. Serve with torilla chips.