2 (10 1/2 oz.) cans bean dip
3 (each) ripe mashed avocados, skinned and chopped tomatoes
3 tbsp. lemon juice
8 oz. sour cream
1/2 c. salad dressing
1/2 pkg. taco seasoning
4 to 6 scallions, chopped
1 1/2 c. shredded Cheddar cheese

Spread bean dip on 12 inch round tray. Mix avocados and lemon juice; spread over bean dip. Blend sour cream, salad dressing and taco seasoning; spread over avocados. Mix tomatoes and onions; spread over cream mixture; top with Cheddar cheese; garnish with chopped ripe olives; serve with tortilla or corn chips.