Tex-Mex Dip

• 3 med. size ripe avocados
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. (8 oz.) sour cream
• 1/2 c. mayonnaise or Miracle Whip
• 1 pkg. (1/4 to 1 1/8 oz.) taco seasoning mix
• 2 cans bean dip (plain or jalapeno)
• 1 large bunch green onions, chopped (tops and all, about 1 c.)
• 2 c. tomatoes, cored, halved, seeded & coarsely chopped (about 3 med. size)
• 2 cans (3 1/2 oz. ea.) pitted ripe olives, drained and coarsely chopped
• 1 pkg. (8 oz.) sharp Cheddar cheese, shredded
• Tortilla chips

1. Peel, pit and mash avocado in medium size bowl with lemon juice, salt and pepper. Spread avocado mixture in bottom of 9 x 13 inch flat-bottomed dish. Mix bean dip and taco seasoning; layer over avocado. Layer onions, tomatoes, and olives above bean dip. Combine sour cream and mayonnaise. Layer above vegetables, top with cheese. Serve with tortilla chips.

size ripe avocados, lemon juice, salt, pepper, sour cream, mayonnaise, taco, bean dip, green onions, tomatoes, olives, cheddar cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34479 (may not work)