2 med. ripe avocados
1-1/3 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 can jalapeno bean dip
1 med. onion, chopped
2 med. tomatoes, chopped
1 sm. can olives, chopped
8 oz. sharp Cheddar cheese
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco mix

The day before - in a bowl, mash avocados with lemon juice, salt and pepper. Set aside. In another bowl, mix mayonnaise, sour cream and taco mix. Set aside. On a platter layer (1) bean dip, (2) avocado mixture, (3) sour cream mixture, (4) onions, tomatoes, olives, (5) cheese. Cover and refrigerate overnight. Serve with tortilla chips.