LAYER 1:

2 avocados
1/8 tsp. garlic powder
1/8 tsp. garlic salt
1 tbsp. lemon juice
2 tbsp. mayonnaise

LAYER 2:

8 oz. sour cream

LAYER 3:

2 (16 oz.) jars picante sauce, drained

LAYERS 4 & 5:

3/4 c. black olives, chopped
3 tomatoes, chopped
6 to 8 oz. Cheddar cheese, shredded

Spread avocado mixture in the bottom of 12 x 8 x 2 inch casserole. Top with sour cream. Top with drained picante sauce. Alternate olives, tomatoes and cheese using each ingredient twice to form layers 4 and 5. Serve with tortilla chips.