3 ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
2 (10 1/2 oz.) cans Jalero bean dip
3 tomatoes, chopped
2 (3 1/2 oz.) pitted olives, sliced
1 c. low fat sour cream
1/2 c. low fat mayonnaise
1 pkg. taco mix
2 c. shredded cheese
Chopped scallions

Mix the first 4 ingredients in a food processor. Mix the sour cream, mayonnaise and taco mix together. Layer the salad in the following manner. Spread bean dip on the bottom. Add avocado mixture, then the sour cram mixture. Sprinkle with scallions, tomatoes, olives and cheese. Refrigerate until ready to serve. Serve with taco chips.