1 (10 1/2 oz.) can jalapeno bean dip
2 ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 env. taco seasoning
1 bunch green onions, chopped
3 1/2 oz. chopped black olives
8 oz. Cheddar cheese, shredded
2 unpeeled tomatoes, chopped

Spread bean dip on 12 - 14 inch platter. Blend avocados, salt, pepper and lemon in blender or food processor. Spread avocado mixture over bean dip.

Combine sour cream, mayonnaise and taco seasoning and stir until mixed well. Spread sour cream mixture over avocado. Layer chopped onions, chopped black olives, chopped tomatoes and top with a layer of shredded Cheddar cheese. Serve with taco chips.

(Add a little hot sauce to avocado or sour cream mixture if you like a little zing!)