2 (10 1/2 oz.) cans jalepeno or enchilada bean dip
3 med. avocados, peeled and mashed
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
8 oz. carton sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning mix
2 c. chopped green onions, tops included
1 tomato (chopped)
1 lg. can pitted ripe olives, chopped
4 oz. pkg. shredded sharp cheddar cheese
round tortilla chips

Spread bean dip on large platter. Mix avocado, lemon juice, salt, and pepper together; spread evenly over bean dip. Mix sour cream, mayonnaise and taco seasoning together until smooth. Spread evenly over avocado. Layer onions, tomato, then olives in order. Cover with cheese. Serve with chips.