3 med. avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
8 oz. dairy sour cream
1/2 c. mayonnaise or salad dressing
1 pkg. taco seasoning mix
2 cans (10 1/2 oz. each) plain or jalapeno flavored bean dip
1 lg. bunch green onions with tips, chopped 1 cup
3 med. tomatoes, cored, halved, seeded and coarsely chopped, 2 cups
2 cans (3 1/2 oz. each) pitted ripe olives, drained and chopped
1 sm. can whole black olives
1 pkg. (8 oz.) sharp Cheddar cheese, shredded
1 lg. pkg. round tortilla chips

Peel, pit, and mash avocados in a medium size bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in separate bowl.

To assemble: Spread bean dip on large shallow serving platter, top with seasoned avocado mixture, layer with sour cream taco mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve chilled or at room temperature with chips. Don't make more than 2 hours in advance.