• 3 medium ripe avocados
• 2 T. lemon juice
• ½ t. salt
• ¼ t. pepper
• 1 C. sour cream
• ½ C. mayonnaise
• 1 pkg. taco seasoning mix
• 2 cans (10 ½ oz) plain bean dip
• 1 large bunch green onions with tops, chopped
• 3 medium-sized tomatoes, cored, seeded, and coarsely chopped
• 2 cans (3 ½ oz) pitted ripe olives, drained, coarsely chopped
• 1 pkg. (8 oz) sharp cheddar cheese, shredded

1. Peel, pit and mash avocados in bowl with lemon juice, salt and pepper.
2. Combine sour cream, mayonnaise and taco seasoning in bowl.
3. To assemble: Spread bean dip on a large shallow serving platter; top with seasoned mixture; layer with sour cream mixture. Sprinkle with chopped onions, tomatoes, and olives; cover with shredded cheese. Serve chilled or at room temp with tortilla chips.
NOTE: I usually half the recipe unless I am making for a large group