9 oz. jalapeno dip
1 lg. chopped avocado
2 tbsp. lemon juice
1/2 tsp. garlic salt
1/4 c. sour cream or plain yogurt
1/4 c. mayonnaise
1 (1 1/8 oz.) pkg. taco seasoning mix
2 chopped tomatoes
1/2 c. sliced black olives
9 oz. Cheddar and jalapeno dip
1/2 c. green onion, chopped

Spread bean dip in a shallow 2 quart dish. Arrange avocado over bean dip; sprinkle with lemon juice and garlic salt. In a small bowl, combine sour cream, mayonnaise 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 at room temperature with tortilla chips.