1 can (9 oz.) bean dip
1 avocado, peeled, seeded & chopped
2 tbsp. lemon juice
1/2 tsp. garlic salt
1/2 c. sour cream
1 pkg. taco (dry) seasoning mix
2 tomatoes, finely chopped
1/2 c. sliced black olives
1 can (9 oz.) jalapeno & cheddar cheese dip
1/2 c. chopped green onions
Tortilla chips

Spread bean dip in shallow, 2 quart dish. Arrange avocado over bean dip, sprinkle with lemon juice and garlic salt. In small bowl combine sour cream and taco mix; spread over avocado. Top with a layer of tomatoes and black olives. Spread with cheese dip and sprinkle with green onions. Serve with tortilla chips. Yield: 6 cups.