2 (10 1/2 oz.) cans jalapeno bean dip
3 med. ripe avocados, peeled and mashed
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) container sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
1 bunch green onions, chopped
2 med. tomatoes, peeled and chopped
1 can pitted ripe olives, chopped
8 oz. sharp Cheddar cheese, grated

In 9x12 inch dish, spread bean dip. Mix avocados, lemon juice, salt and pepper. Spread on top of bean dip. Mix sour cream and mayonnaise. Spread over avocado mixture. Sprinkle taco seasoning over sour cream mixture. Layer remaining ingredients in listed order over dip. Serve with tortilla chips.