3 avocados
2 tbsp. lemon juice
Salt and pepper
2 cans bean dip
1 c. chopped green onions and tops
1 pkg. sharp Cheddar cheese, grated
1 c. sour cream
1/2 c. salad dressing
3 chopped tomatoes
2 cans black olives
1 c. picante sauce (med.)

Mash avocados with lemon juice, salt, and pepper. Combine sour cream and salad dressing in separate bowl; now assemble. Spread bean dip in oblong dish; top with avocado mix. Layer with sour cream mix. Sprinkle with onions, tomatoes, and olives. Cover with grated cheese. Top with Pace picante sauce and more sliced, black olives. Serve with Tortea chips.