3 ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
2 cans bean dip (Frito Lay)
1 bunch (lg.) spring onions
3 med. tomatoes, chopped
8 oz. Cheddar cheese, shredded
3 oz. pitted black olives

1. Peel, pit and mash avocados in bowl, add lemon juice, salt and pepper.

2. Second bowl - add sour cream, mayonnaise, taco seasoning.

3. In 8 1/2 x 11 inch dish - spread bean dip; the layer of avocado mixture; then layer of sour cream mixture; next top with onions, tomatoes, olives, and cover with cheese.

4. Serve cold with nacho chips.