The first thing you need to do is to decide what you want to put the dip in. I say it like that because this dip can go in just about anything. It works best in a rectangular pyrex dish, any size. If you are serving a lot of people then use the 13" X 9". You will need to use more of all of the ingredients, but I will explain that as we go along. I used the small 6" X 9" for these pictures. In the past I have used round, oval and square dishes. The recipe works in any dish.
LAYER 1 ~ refried beans. Spread the beans along the bottom of the dish. For the small dish, I only used half of the can. For the large dish you will need the entire can.
LAYER 2 ~ add your chopped onion.They should be chopped small.
LAYER 3 ~ add your tomatoes. I used 2 roma tomatoes in the small dish. They are sweet tasting and delicious! I chopped the tomatoes about bite size, and I did what is called a rough chop. That means that there is no precise size or look I was going for. I just wanted them chopped about bite size.
LAYER 4 ~ Mayonnaise. Add your mayo in a thin layer over the tomatoes, onion, and beans.
Layer 5~ Avocado. I love avocado! I can eat it on just about everything, and I love when it is used to make spreads and dips. So, I used 2 avocados for this dip. If you are not an avocado lover (shame on you!) you can use less of this luscious fruit, or none at all. You can skip this layer. That is the beauty of this recipe. Put in what you like, and even more of it if you want, or leave out what you don't like, or use less of it. I chopped the avocado small, and spread it evenly over the layers.
See what I mean about not worrying when it came to the sour cream mixing with the salsa. The cheese hides all the ugly mess!
Have a Happy Cinco de Mayo!