3 med. ripe avocadoes
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning mix
3 tomatoes, chopped
2 cans Jalapeno flavored bean dip
1 lg. bunch green onions and tops, chopped
2 cans (3 1/2 oz.) pitted ripe olives, drained and chopped
1 pkg. (8 oz.) sharp Cheddar cheese, shredded

Peel pit and mash Avocadoes with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning. To assemble, spread bean dip on a large shallow serving platter. Spread seasoned Avocado mixture over bean dip and then a layer of sour cream mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve chilled or at room temperature with round tortilla chips as dippers.