One 30 ounce can refried beans or fat free refried beans
1 package taco seasoning
1/2 teaspoon drops tabasco sauce or more to taste
1 cup chopped sweet onion
2 ripe avocados cut into small cubes
1 teaspoon lemon juice
1 cup sour cream or light sour cream
1 1/2 cups cheddar cheese ~ grated
1 can large black olives ~ sliced
1 large tomato 
Combine refried beans, taco seasoning, tabasco sauce and onion, mix well. Spread bean mixture evenly into a 9 x 13 dish. Remove avocado meat from the outer shell, cut into small cubs. In a small bowl add lemon juice and avocado cubes, gently stir so the lemon juice covers the cubes. Drain off excess lemon juice and layer avocados over the beans. Spread sour cream over the avocados, then layer with cheese, olives and tomatoes. Refrigerate for 3 hours before serving. This dip can be made the day before. Serves 6 to 10.