2 (10 1/2 oz.) cans bean dip
3 avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
1 lg. bunch green onions
3 med. tomatoes
2 (3 1/2 oz.) cans pitted ripe olives
8 oz. sharp Cheddar cheese
Pkg. tortilla chips

Use large pyrex baking dish (18 inch) and spread 2 cans bean dip in dish. Mash avocados and mix with salt and pepper. Spread on top of bean dip. Slice green onions (including tops) in small pieces. Chop tomatoes to yield 2 cups. Slice ripe olives in thin slices.

Mix onions, tomatoes and olives together and sprinkle on top. Grate cheese and add to the dish. Chill for at least 1 hour. Serve with tortilla chips.