3 med. size ripe avocados (may use frozen dip)
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 lb. sharp cheddar cheese, grated
2 cans pitted ripe olives
1 pkg. taco seasoning mix
2 lg. cans bean dip or 1 lg. can refried beans mixed with 1/2 c. salsa
1 bunch green onions with tops, chopped (1 c.)
3 med. tomatoes, cored, seeded, chopped coarse
1 lg. bag round tortilla chips

Peel, pit and mash avocados in medium size bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in separate bowl.

To Assemble: Spread bean dip on a large shallow serving platter, 11"x15" oblong Pyrex casserole or 2 (7"x11") casserole dishes. Top with seasoned avocado mixture; layer with sour cream mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve chilled with tortilla chips. Will keep for 2 to 3 days, covered in refrigerator.