4 med. ripe avocados
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
4 med. tomatoes, chopped (squeeze out extra juice)
12 cans (6 oz. each) pitted black olives, chopped
1 c. mayonnaise
1/3 pkg. Lawry's taco seasoning
2 cans (10 1/2 oz. each) jalapeno bean dip
2 green onions, chopped fine, stem also
1 lb. sharp Cheddar cheese, grated

Peel, pit and mash avocados. Add salt, pepper and lemon juice; set aside. Next, mix sour cream, mayonnaise and taco mix; set aside. Next spread bean dip in large dish (quiche pan is good). Spread avocado mixture, then sour cream mixture. Sprinkle Cheddar cheese on top, then onions, olives and tomatoes. Chill and serve with nacho chips.