Tex Mex Dip

• 2 cans jalapeno bean dip
• 3 medium ripe avocados
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (8 oz.) sour cream
• 1 pkg. taco seasoning
• 1 c. mayonnaise
• 1 large bunch green onions
• 1 large tomato
• 2 cans dark olives, sliced and pitted
• 1 (8 oz.) sharp Cheddar cheese

1. Put jalapeno dip on a 10 x 12-inch platter.
2. Mix avocados, lemon juice, 1/2 teaspoon salt and pepper; put it over the bean dip.
3. Mix sour cream, taco seasoning and mayonnaise; put over avocado mixture.
4. Cut up green onions, tops and all; put over sour cream mixture.
5. Cut up tomato, chopped and drained; put on top of green onions.
6. Drain sliced olives and layer over tomatoes.
7. Top with shredded Cheddar cheese.
8. Serve with tortilla chips.
9. Serve as appetizer or with Spanish meal.

jalapeno bean, avocados, lemon juice, salt, pepper, sour cream, taco seasoning, mayonnaise, green onions, tomato, dark olives, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233975 (may not work)