Mexican Dip

• 2 (10 1/2 oz.) jalapeno bean dip
• 3 avocados, peeled and mashed
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. sour cream
• 1/2 c. mayonnaise
• 1 pkg. taco seasoning
• 6 to 8 green onions, chopped
• 2 tomatoes, chopped
• 1 (7 oz.) sliced black olives
• 1 c. grated Cheddar cheese
• sliced jalapenos

1. Spread bean dip in bottom of a 9 x 13-inch casserole dish. In a bowl, mash avocados with lemon juice, salt and pepper. Spread mixture on top of bean dip layer.
2. Mix sour cream, mayonnaise and taco seasoning together.
3. Spread over avocado layer.
4. Layer onions, tomatoes, black olives and jalapeno peppers over sour cream mixture.
5. Top with cheese.
6. Serve with tortilla chips.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564838 (may not work)