2 tomatoes, cut up
8 oz. grated Cheddar cheese
2-5 scallion tops, cut up
1 can chopped black olives
1 can taco bean dip
16 oz. sour cream
1 ripe avocado mashed in blender
2 tbsp. lemon juice
1 clove garlic, minced

On large plate or platter spread bean dip. Blend together avocado, lemon juice and garlic. Spread on top of bean dip. Next spread sour cream. Next layer first 4 ingredients. Refrigerate until ready to serve.