Here's what I came up with:
1 can refried beans mixed with 1-2 T. taco seasoning
about 3/4 c. sour cream mixed with 4 oz. softened cream cheese and about 1T ranch seasoning (dip or dressing, whatever you have)
guacamole (recipe to follow or use store bought)
(any combination of the following) shredded cheese, tomatoes, green or red onion, cilantro, olives
chopped red onion
sprinkle of cumin
I know, I know--how much? It just depends on the avacados. You can can make a little batch with one avacado or a huge batch with tons of them. Just add a little at a time until you like it. (Remember you can always add more, but you can't always take it away!) And all the ingredients are optional depending on your preference. Don't not make it because you're missing cumin--just leave it out and pick up some cumin next time you're at the store---it really kicks it up.
Avacado Tip---you usually buy avacados before they're perfectly ripened. In the store they are usually very firm or hard and maybe even a little green. Plan to buy your avacados about 3-5 days before you want to use them. Just leave them sitting on the counter to ripen. They will be good when they feel a little soft all over and they are black. Haas are my favorite kind. You can ripen your avacados faster in an avacado emergency (it can happen!) by putting them in a brown bag with an apple or a tomato. I tried that this time and it worked wonders. My rock-hard avacados were perfect in two days.