3 med. size ripe avocados
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise or salad dressing
1 (1/4 to 1 1/8 oz.) pkg. taco seasoning mix
2 (10 1/2 oz.) cans plain or jalapeno bean dip
1 lg. bunch green onions with tops chopped (1 c.)
2 med. tomatoes, cored, halved, seeded and coarsely chopped
2 (3 1/2 oz.) cans pitted ripe olives, drained and chopped
8 oz. sharp cheddar cheese, grated
Lg. round tortilla chips

Peel, pit and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning. To assemble: Spread bean dip in large shallow serving platter; top with avocado mixture. Layer with sour cream mixture. Sprinkle with chopped onion, tomatoes and olives; cover with shredded cheese. Serve chilled or at room temperature with tortilla chips.

NOTE: One pound of cooked, crumbled ground beef can be layered between the bean dip and avocado mixture. Also, frozen or prepared guacamole can be substituted for the avocados, lemon juice, salt and pepper.