2 cans (10 1/2 oz.) jalapeno bean dip (OR refried beans with green chilies, onions and garlic)
3 med. size ripe avocados, mashed with 2 tbsp. lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper
Mix 1 c. sour cream with 1/2 c. mayonnaise and 1 pkg. taco seasoning
2 to 3 bunches scallions, chopped
3 med. tomatoes seeded, chopped and drained
2 cans (3 1/2 oz.) pitted black olives, drained and chopped
8 oz. sharp Cheddar cheese, shredded

TO ASSEMBLE: In one 9 x 13 or two 9 inch pie plates: Spread bean dip on bottom - Top with seasoned avocado - Spread sour cream mixture on top. Sprinkle with scallions, tomatoes, olives and cheese.

Serve with tortilla chips and mild, medium and/or hot salsa on the side.

NOTE: Be sure to cover avocado mixture COMPLETELY with sour cream mixture as the air makes the avocado darken.