Cheese-Bean Dip

• 2 medium avocados
• 1/2 c. chopped tomatoes
• 1 Tbsp. lemon juice
• 2 Tbsp. minced onion
• 1/8 tsp. salt
• dash of pepper
• 1 (10 1/2 oz.) can bean dip
• 1/2 c. (2 oz.) shredded Cheddar cheese
• 1/2 c. (2 oz.) shredded Monterey Jack cheese
• 3 Tbsp. chopped ripe olives
• chopped tomatoes (optional)
• chopped green onions with tops (optional)

1. Mash avocados; stir in lemon juice, chopped tomatoes, minced onion, salt and pepper.
2. Set aside.
3. Spread bean dip in a shallow 9-inch round dish.
4. Spread avocado mixture over bean dip. Alternate cheese over top in sections resembling pie wedges (wheelspoke fashion).
5. Sprinkle top with ripe olives.
6. Sprinkle edges with tomatoes and green onions, if desired.
7. Serve with king-sized chips.
8. Makes 4 cups.

avocados, tomatoes, lemon juice, onion, salt, pepper, bean dip, cheddar cheese, shredded monterey jack cheese, chopped ripe olives, tomatoes, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352235 (may not work)