3 ripe avocados
1 tbsp. lemon juice
1 (8 oz.) carton dairy sour cream
2 scallions, finely chopped
1 (8 oz.) jar picante sauce
1 c. (4 oz.) finely shredded Monterey Jack cheese
Tortilla chips

In bowl, mash avocados with the lemon juice. Spread mixture evenly in bottom of 9-inch pie plate. Spread sour cream on top. Sprinkle with scallions. Spoon picante sauce over sour cream, then sprinkle the cheese over all. Cover and refrigerate until serving time. Serve with chips for dipping.

When making this dish ahead, spread the sour cream completely over the avocado layer so it won't darken while the pie is stored in the refrigerator.