3 med. ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. sour cream
1-1 1/4 pkg. taco seasoning
2 (10 1/2 oz.) cans jalapeno pepper bean dip or 1 lb. can refried beans with 1 (4 oz.) can chopped chili peppers added
8 oz. shredded Cheddar cheese
3 med. seeded tomatoes, chopped
1 (4 oz.) can pitted sliced black olives
1 bunch scallions, chop tops also
Taco chips

1. Crush avocados and mix with lemon juice, salt and pepper.

2. Mix together sour cream and taco seasoning.

3. Spread bean dip evenly on large round dish with at least 1 inch slices and cover with avocado mixture, then sour cream and sprinkle with cheese on top. Chill.

4. Immediately before serving, garnish top with chopped tomatoes, s sliced olives and scallions. Serve with nacho or taco chips.

Make sure platter is large enough since it tends to spread out.