2 cans bean dip
1 c. sour cream
2/3 c. mayonnaise
1 pkg. taco mix
2 cans chopped chilies
4 med. avocados
2 tbsp. lemon juice
1/4 tsp. garlic powder
6 oz. drained sliced olives
2 c. chopped onion
3 tomatoes, diced
2 c. shredded cheddar cheese
Nacho chips

Spread bean dip on platter. Mix sour cream, mayonnaise and taco mix and spread over the bean dip. Mix in blender: chilies, avocados, lemon juice and garlic powder to form third layer. (All of this may be done a day ahead.) Cover with plastic wrap and refrigerate. Sprinkle in layers all remaining ingredients. Arrange chips along the outer edge.