Spread refried beans on a LARGE plate or 10-inch pie dish.
If you are using the avocados instead of guacamole, mix/puree them with the lemon/lime juice and sea salt. Drop by spoonfuls and spread over refried beans.
In another bowl, mix the sour cream, mayo, and taco seasoning. Drop by spoonfuls and spread over avocados/guacamole.
Layer the rest of the dip as follows: diced tomatoes/salsa, sliced olives, shredded cheese, and sliced green onions.
Chill dip; tastes better when cold. Serve with tortilla chips.
Notes
*Sometimes I like adding some cilantro into my pureed avocado layer for an extra Mexican flair.