Spread the refried beans in an even layer into the bottom of a 9x13 in baking dish. Spoon on the guacamole, smoothing into a second even layer. Pour over the salsa, smoothing into a third even layer. Sprinkle on an even layer of green onion, then iceberg lettuce, and then tomatoes.
In a small bowl, whisk together the mayonnaise, vegannaise or sour cream with the lime juice. Drizzle the mixture over the tomato layer.
Serve immediately or refrigerate, covered, for up to 2 days.
* Be sure to use good quality, flavorful beans for this recipe. I find these refried beans have the most flavor. Trader Joe’s also carries a tasty variety.This recipe is extremely adaptable, so feel free to skip any layers you don't like, or to add layers you do.Iceberg lettuce adds a nice crispness and crunch to this dip, but you can use romaine in its place if you like.