Fort Worth Tex-Mex Dip

• 3 medium ripe avocados
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. sour cream
• 1/2 c. mayonnaise
• 1 envelope taco seasoning
• 1/2 lb. shredded sharp Cheddar cheese
• 1 can jalapeno bean dip
• 1 c. chopped green onions
• 3 medium tomatoes, seeded
• 1 (6 oz.) can black olives
• 3/4 lb. bag Tostitos

1. Mash avocado with lemon juice, salt and pepper in a bowl.
2. In another bowl, combine sour cream, mayonnaise and taco mix. Coarsely chop tomatoes and black olives.
3. On a large platter, layer in this order: bean dip, avocado mixture, sour cream mixture, green onions, tomatoes and olives.
4. Cover with shredded cheese.

avocados, lemon juice, salt, pepper, sour cream, mayonnaise, taco, shredded sharp cheddar cheese, jalapeno bean dip, green onions, tomatoes, black olives, tostitos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=493002 (may not work)