Tex-mex Dip

• 3 medium ripe avocados
• 1 can refried beans or 2 cans jalapeno bean dip
• 2 tablespoons lemon juice
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon garlic powder
• 1 cup picante sauce
• 1 cup sour cream
• 12 cup mayonnaise
• 1 package taco seasoning mix
• 1 bunch green onion, with tops,chopped (about 1 cup)
• 3 medium tomatoes, chopped
• 2 (3 1/2 ounce) cans ripe olives, chopped or 2 cans green chilies,chopped
• 1 cup shredded cheddar cheese

1. To Assemble: Peel, pit and mash avocados in medium bowl with lemon juice, garlic powder, salt and pepper.
2. Combine sour cream, mayonnaise and taco seasoning mix in bowl.
3. Spread beans on a large shallow serving platter.
4. Top with seasoned avocado mixture.
5. Layer with picante sauce, then with sour cream mixture.
6. Sprinkle with chopped onions, tomatoes and olives.
7. Cover with shredded cheese.
8. (I sometimes use a mixture of Monterey Jack and Cheddar).
9. Served chilled or room temperature with your favorite tortilla chips.
10. You may substitute 2 cans drained green chilies for the olives.

avocados, beans, lemon juice, salt, pepper, garlic, picante sauce, sour cream, mayonnaise, taco, green onion, tomatoes, ripe olives, cheddar cheese

Taken from www.food.com/recipe/tex-mex-dip-9045 (may not work)