3 med. size ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. dairy sour cream
1/2 c. mayonnaise or salad dressing
1 (1/4 to 1/8 oz.) pkg. taco seasoning mix
2 (10 1/2 oz.) cans plain or jalapeno flavored bean dip
1 lg. bunch green onions with tops, chopped (1 c.)
3 med. size tomatoes, cored, halved, seeded and coarsely chopped (2 c.)
2 (3 1/2 oz.) cans pitted ripe olives, drained, coarsely chopped
1 (8 oz.) pkg. sharp Cheddar cheese, shredded
Lg. round tortilla chips

Can substitute 1 (12 oz.) jar salsa.

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

To assemble: Spread bean dip on a large shallow serving platter, top with seasoned avocado mixture, layer with sour cream-taco mix. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve chilled or at room temperature with round tortilla chips.