Tex-Mex Bean Dip

• 2 (10 1/2 oz.) cans bean dip
• 3 medium avocados, mashed
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. sour cream
• 1/2 c. salad dressing
• 1 (2 oz.) pkg. taco seasoning
• 1 large bunch green onions, chopped
• 1 large tomato, diced
• 1 c. grated Cheddar cheese
• 10 to 12 black olives, sliced

1. In large 11 x 13-inch casserole dish, layer bean dip; set aside.
2. Combine avocados, lemon juice, salt and pepper.
3. Mix well and spread over bean dip; set aside.
4. Combine salsa dressing, sour cream and taco seasoning.
5. Mix well and spread over avocado mixture, then layer chopped green onion, diced tomatoes, Cheddar cheese and black olives.
6. Serve with toasted corn chips.

bean dip, avocados, lemon juice, salt, pepper, sour cream, salad dressing, taco seasoning, green onions, tomato, cheddar cheese, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817231 (may not work)