3 med. size ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. (8 oz.) dairy sour cream
1/2 c. mayonnaise or salad dressing
1 pkg. (1/4 to 1/8 oz.) taco seasoning mix
2 cans (10 1/2 oz. each) 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 cans (3 1/2 oz. each) pitted ripe olives, drained, coarsely chopped
1 pkg. (8 oz.) sharp Cheddar cheese, shredded
Lg. round tortilla chips

1. Peel, pit and mash avocados in a medium size bowl with lemon juice, salt and pepper.

2. Combine sour cream, mayonnaise and taco seasoning mix in bowl.

3. To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture; layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese. Serve chilled or at room temperature with round tortilla chips. Makes 16 appetizer servings.