Seven-layer Dip

1 (16 ounce) can refried beans (traditional variety)
2 oz. tomato sauce
1/4 packet taco seasoning mix
1 tablespoon fresh lime juice, plus
2 tablespoons fresh lime juice for avocado layer
3 avocados, halved, pitted, flesh spooned out
1/2 tsp. salt
1 cup sour cream
1/2 cup mayonnaise
1 cup salsa (drain to equal 1 cup if salsa is especially runny)
3/4 cup sliced canned black olives, drained
1 cup grated cheese
1/2 cup green onions

Mix beans, tomato sauce and taco seasoning mix. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.