Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Using cookie cutters, cut out tombstone shapes from the tortillas and place on the lined baking sheet. Brush with a little oil and bake for 5-7 minutes or until crisp. Sprinkle with a little salt.

Combine the refried beans with the taco seasoning. Spread in an even layer in the bottom of a 9×12-inch baking dish.

Combine the cream cheese, sour cream, and green onions. Stir until smooth. Spread in an even layer on top of the beans. Sprinkle the cheddar cheese evenly over the top.

Cut the avocados in half, remove the pits, and scrape the flesh into a mixing bowl. Mash the avocados with ¼ cup of the salsa and the juice of 1 lime. Spread in an even layer over the cheddar cheese. Spoon the rest of the salsa evenly over the avocado layer. Top with the shredded lettuce. (At this point, the dip can be wrapped with plastic wrap and refrigerated for up to 1 day.)

Place the tombstone tortillas on the dip and mound some chopped olives in front to resemble dirt mounds.

Place the pretzels around the perimeter of the dish, next to each other, to resemble a fence.

Serve with tortilla chips and crudités.