Tex-Mex Dip

• 3 ripe medium size avocados
• 2 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 8 oz. sour cream
• 1/2 c. mayonnaise
• 1 1/2 oz. taco seasoning mix
• 7 oz. can ripe olives, drained and chopped
• 2 cans (10 1/2 oz. each) bean dip
• 3 medium tomatoes, seeded and chopped
• 1 bunch scallions, chopped
• 8 oz. sharp Cheddar cheese, grated

1. Peel, pit and mash avocado with lemon juice, salt and pepper. Set aside.
2. Combine sour cream, mayonnaise and taco seasoning together.
3. Set aside.
4. Spread all the bean dip on a large, shallow serving dish.
5. Layer the remaining ingredients on the beans in this order:
6. avocado, sour cream mixture, scallions, tomatoes, olives, cheese.
7. Chill for 30 minutes and serve with tortilla chips or fresh vegetables.
8. May be kept in refrigerator for 2 days.

avocados, lemon juice, salt, pepper, sour cream, mayonnaise, taco seasoning mix, ripe olives, bean dip, tomatoes, scallions, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020941 (may not work)