3 medium ripe avocados 2 tablespoons of lemon juice 1/2 teaspoon of salt 1/4 teaspoon of pepper 1 cup of sour cream 1/2 cup of mayonnaise 1 package of taco seasoning mix two 10 1/2 ounce cans of plain or jalapeno bean dip(1 of each is good) 1 large bunch of green onions with tops, chopped, about 1 cup 3 medium tomatoes, cored, halved, coarsely chopped Two 3 1/2 ounce cans of pitted ripe olives, drained, chopped 8 ounces of Cheddar cheese, grated
Peel, pit and mash avocado with lemon juice, salt and pepper. In another bowl, combine the sour cream, mayonnaise and taco seasonings mix, set aside. On a large shallow platter or 8 x 12 inch Pyrex baking dish, spread the bean dip, top with avocado mixture, then sour cream mixture, onions, tomatoes and olives. Cover with grated cheese. Serve chilled or at room temperature with large round tortilla chips.
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