2 lg. cans bean dip
3 lg. ripe avocados
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/2 c. mayonnaise
1 c. sour cream
1 env. taco seasoning
1 c. green onions with tops, chopped
1 lg. can pitted ripe olives, chopped
3 lg. tomatoes, seeded, chopped, drained
6-8 oz. grated Cheddar cheese

On a large shallow platter, layer as follows:

1st layer - Bean dip spread thin.

2nd layer - Mash avocados with lemon juice, salt and pepper. Pour over bean dip.

3rd layer - Mix mayonnaise, sour cream, taco seasoning; spread over avocados.

4th layer - Drain chopped onions, olives and tomatoes. Mix. Spraed on top of mayonnaise mixture.

5th layer - Sprinkle grated Cheddar over top.

Assemble layers and refrigerate a couple of hours before serving. Serve with chips. 20-25 servings