2 cans jalapeno bean dip
3 ripe avocados, mashed with salt, pepper, and lemon
8 oz. carton sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
1 lg. bunch onion with tops
2 fresh tomatoes
1 (6 oz.) can chopped black olives
Shredded cheese
Lg. tortilla chips

On large serving platter or cake plate, spread bean dip. Top with mashed avocados. Mix mayonnaise, sour cream, taco seasoning, and layer on top of avocados. Sprinkle with chopped onion, olives, and tomatoes. Cover with shredded cheese. Serve with tortilla chips.