3 med. ripe Avacados
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 seasoning mix
2 cans (10 1/2 oz. each) Jalepeno bean dip
1 bunch scallions with tops chopped (1 c.)
3 med. tomatoes, cored, halved, seeded and coarsely chopped
2 cans (3 1/2 oz. each) pitted ripe olives, drained and chopped
1 pkg. (8 oz.) sharp cheddar cheese, shredded
2 to 3 pkg. lg. round plain tortilla chips

Peel, pit and mash avocados in bowl with lemon juice, salt and pepper. In another bowl, combine sour cream, mayonnaise and taco seasoning in a bowl. (Tabasco sauce can be added to taste, optional.

To assemble:

1. Spread bean dip on large shallow serving platter or divide between 2 dinner plates.

2. Top with seasoned avocado mixture.

3. Layer with sour cream or taco mixture.

4. Sprinkle with scallions, tomatoes and olives.

5. Cover with shredded cheese.

Serve chilled or at room temperature. Recipe easily halved.