2 ripe avocados, chopped, sprinkled with lemon juice
1 bunch green onions, chopped
8 oz. sour cream, I use more
1 sm. bottle Picante Sauce (8 oz.)
1 lb. Monterey Jack cheese, grated

Layer ingredients as listed in 9x13 inch dish 1 inch deep. Serve with round tostitos for dipping, if desired. If the avocados are small I use 3 and sometimes I put a little more than 8 ounce of sour cream if it should look a little skimpy. Too, if the avocados are greener (too hard) they can be used the same way, but it is better to make the salad the night before and put it in the refrigerator until time to use. Delicious.