1 can bean dip
1 lg. avocado
Garlic salt or powder
1 tbsp. lemon juice
1 tbsp. mayonnaise
8 oz. sour cream
1 (10 1/2 oz.) picante sauce
2 ripe tomatoes
1/2 lg. can black olives, chopped
1/2 c. shredded cheese

Spread bean dip into plate. Peel and mash avocado. Add garlic salt, lemon juice and mayonnaise to avocado. Spread on top of bean dip. Spread sour cream over avocado mix. Drain picante sauce (relish is left). Spoon on top of sour cream. Add chopped tomatoes, olives, cheese. Chill well. Serve with taco chips.