2 (10 1/2 oz.) cans bean dip
1 c. sour cream
2/3 c. mayonnaise
1 (1.25 oz.) taco seasoning mix
2 (4 oz.) cans chopped green chilies
4 med. sized ripe avocados
2 tbsp. lime juice
1 tsp. salt
1/4 tsp. garlic powder
8 oz. sharp Cheddar cheese, shredded
2 c. sliced green onions
2 c. chopped tomatoes
6 oz. can pitted ripe olives, chopped
Tortilla chips
15 x 10 inch shallow pan

Thinly spread bean dip in pan. In small bowl, combine sour cream, mayonnaise and taco seasoning dip. Spread over bean dip. Sprinkle with chilies. Peel, pit and mash avocados. Combine avocados with lime juice, salt and garlic powder. Spread over chilies. Sprinkle with cheese, onions, tomatoes and olives. Chill. Serve with tortilla chips. Makes 11 cups.