Tex-Mex Dip

• 3 avocados
• 2 Tbsp. lemon juice
• salt and pepper to taste
• 1 c. sour cream
• 1/2 c. mayonnaise
• 1 pkg. taco seasoning
• 1 large bunch green onions, chopped
• 8 oz. Cheddar cheese
• 3 tomatoes, chopped
• 1 can black olives, chopped
• 2 cans jalapeno or plain bean dip
• 1 large bag tortilla chips
• 2 large tomatoes (2 c.), diced
• 1/4 c. fresh basil, chopped and lightly packed or 2 Tbsp. dried basil
• 2 large cloves garlic (1 minced and the other cut in 1/2)
• 1 Tbsp. olive oil
• 2 Tbsp. freshly grated Parmesan cheese
• 1/2 loaf Italian or French bread
• salt and pepper to taste

1. Combine tomatoes, basil, minced garlic, salt and pepper.
2. Let stand for 20 to 30 minutes or cover and refrigerate for up to 4 hours.
3. Slice bread in 1-inch slices and put on baking sheet. Broil until lightly browned on each side.

avocados, lemon juice, salt, sour cream, mayonnaise, taco seasoning, green onions, cheddar cheese, tomatoes, black olives, bean dip, tortilla chips, tomatoes, fresh basil, garlic, olive oil, parmesan cheese, italian, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=955402 (may not work)