3 med. ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. (8 oz.) sour cream
1/2 c. mayonnaise
1 pkg. taco season mix
2 cans jalapeno bean dip
1 lg. bunch chopped green onions
3 med. tomatoes
2 cans (3 1/2 oz. each) pitted sliced black olives
8 oz. pkg. shredded cheddar cheese
Tortilla chips

Peel, pit and mash avocados in medium bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in a separate bowl. To assemble: Spread bean dip on bottom of large shallow serving platter, top with avocado mix, layer with sour cream mix, sprinkle with onions, tomatoes and olives. Cover with cheese. Serve chilled or room temperature.