3 med. size ripe avocados
1/2 tsp. salt
1 c. sour cream
2 tbsp. lemon juice
1 pkg. (1/4 to 1 1/8 oz.) taco seasoning mix
1 lg. bunch green onion tops
3 med. size tomatoes, seeded and chopped
2 (7 oz.) cans pitted olives, chopped
1 tsp. pepper
1/2 c. mayonnaise
2 (21 oz.) cans bean dip
8 oz. sharp cheddar or cheese, shredded
Lg. round tortilla chips

Peel, pit and mash avocado in a medium size bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix in separate bowl. Spread bean dip on a large shallow glass service (glass pie dish can be used). Top with avocado mixture. Layer with sour cream mix, sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve chilled or at room temperature with tortillas.

LEDC