Five Layer Nacho Dip

This recipe looks like a lot of work but it whips together quite quickly... and it's well worth it!!
First Layer
1 can refried beans
1/3 cup low fat sour cream
2 Tbsp VE Salsa*
*For Salsa you can use your choice of one of the following:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium-Hot
VE Caliente Salsa Mix - HOT HOT

Second Layer*
1 cup avocado, peeled, chopped
1/4 cup low fat sour cream
2 Tbsp red onion, chopped
2 tsp lime juice
1 Tbsp fresh cilantro, chopped
1 clove garlic, minced
* As an easy alternative for this layer: use VE Guacamole Dip Mix and mix according to directions on bottle (you may only have to use a portion of the guacamole that you make.)

Third Layer
1 cup low fat sour cream
1 tsp VE Taco Seasoning

Forth Layer
1 cup Prepared VE Salsa

Top Layer
1/2 cup grated cheddar cheese
1/4 cup green onion

Layer 1 - Combine ingredients and spread evenly on bottom of a 9” pie plate.
Layer 2 - Cut the avocado in half, scoop out the flesh with a spoon; mash with a fork. Add remaining ingredients for this layer. Dolup over first layer and spread evenly.
Layer 3 - Mix together sour cream and VE Taco seasoning and place in dolups over guacamole layer and spread out.
Layer 4 - Pour prepared VE Salsa Taco/sour cream layer and spread.
Layer 5 - Sprinkle cheese and then green onion on top. Cover and refrigerate for 1 hour before serving. Great with pita (or tortilla) crisps or tortilla chips.