Seven Layer Bean Dip

Growing up with Laurel meant seven layer bean dip at all her parties and get togethers and it was hands down my favorite savory treat. I used to park myself in front of the casserole dish of bean dip, but usually there was someone else parked there with me so I felt less gluttonous. I've asked her for the recipe on several occasions, but I've never made it because my eyes start glazing over after a few layers that I've never seriously made it down the recipe to layer seven. However, Adam's requested seven-layer bean dip for his birthday party and I'm determined to make it once and for all. The good news is I'm now more domestically able than I was in 1995 so I'm hoping it's no longer delusional to attempt this recipe.

Laurel's Seven-Layer Bean Dip
(You need a 9"x9" or 10"x10" pan. Or you can double the recipe and use a 9x13 pan.)

Mix together and leave in fridge at least 2 hours:
2 tbsp mayo
2 tbsp sour cream
1 pkg taco seasoning mix

Layers go as follows (from bottom to top):
1 can of refried beans
the mayo-taco mixture
1-2 avocados, mashed
1.5 c. shredded cheese
1-1.5 c. chopped fresh tomatoes
1-1.5 c. chopped green onions
1 small can of chopped olives
0.5 c. shredded cheese

P.S. When Laurel first e-mailed me the recipe, she forgot tomatoes and was debating whether cheese in two areas of the dip counted as two layers or merely as one. Being a connoisseur of Laurel's bean dip, I determined the missing layer was chopped tomatoes after not all that much deliberation.