Tex-Mex Dip

• 3 medium size avocados
• 3 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. sour cream
• 1/2 c. mayonnaise
• 1 pkg. (1 oz.) taco seasoning mix
• 2 cans (10 1/2 oz. each) plain or jalapeno bean dip
• 3 medium tomatoes, seeded and coarsely chopped
• 6 oz. black olives, chopped
• 1/2 to 3/4 c. scallions, chopped
• 4 oz. shredded Cheddar
• 4 oz. shredded Monterey Jack

1. Peel, pit and mash the avocados with lemon juice, salt and pepper; set aside.
2. Combine the sour cream, mayonnaise and taco seasoning.
3. For best effect, use a glass bowl with straight sides. To assemble:
4. spread the bean dip over the bottom of bowl.
5. Over that, layer the avocado mixture, over that the sour cream mixture. Sprinkle the tomato, black olives and scallions over the top and cover with shredded cheese.
6. Serve chilled or at room temperature with tortilla chips.

avocados, lemon juice, salt, pepper, sour cream, mayonnaise, taco, bean dip, tomatoes, black olives, scallions, cheddar, shredded monterey jack

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206171 (may not work)