3 med. ripe avocados
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 (1/4 to 1 1/8 oz.) pkg. taco seasoning mix
2 (10 1/2 oz.) cans bean or bean with jalapeno dip
1 lg. bunch green onions with tops (yield 1 c. chopped)
3 med. tomatoes, cored, half seeded (yield 2 c. chopped)
8 oz. pkg. sharp Cheddar cheese, shredded
2 (3 1/2 oz.) cans pitted ripe olives, chopped

Pit, peel and mash avocados in medium bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix in bowl. Spread bean dip on large shallow serving platter, top with avocado mix. Layer with sour cream and taco mix. Sprinkle with chopped onions, tomatoes and olives. Cover with cheese. Serve chilled or at room temperature with tortilla chips.

LPN, Staff