2 (9 oz.) cans jalapeno bean dip
2 avocados, ripe, cubed
1-2 tbsp. diced onion
1/8 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. garlic Mrs. Dash (optional)
2 tbsp. lemon juice
About 4 oz. cream cheese, at room temperature
1 1/2 to 2 c. salsa
Grated Cheddar cheese
Sliced olives
Chopped fresh tomatoes
Chopped green peppers

Spread bean dip on 12-15 inch platter, or pizza pan. Blend avocados, onion, garlic powder, chili powder, Mrs. Dash, lemon juice, and cream cheese in blender until smooth. Add buttermilk or sour cream or yogurt until there is a good spreading consistency (fairly thick). Spread on top of bean dip platter.

Spread salsa on top of avocado layer. Spread cheese, olives, tomatoes, green peppers on salsa layer to give a "pizza" look. Serve with taco chips.