Tom's Layered Mexican Dip

• 2 avocados, peeled and seeded
• 2 tablespoons lemon juice
• 2 tablespoons picante sauce (med or hot, I use Pace med salsa)
• 2 tablespoons grated onions
• 2 12 cups sour cream
• 16 ounces spicy bean dip
• 2 tomatoes, chopped
• 6 scallions, chopped
• 1 12 cups sliced pitted black olives (I omit these)
• 8 ounces cheddar cheese, shredded
• tortilla chips

1. Beat avacados with lemon juice, picante sauce, grated onion& 1/2 c.
2. sour cream until smooth--guacamole.
3. (I use this for my guacamole with other recipes too, I love it so much.)
4. Using 2 large platters or 2 9x13 in.
5. pans, place half the bean dip into bottom of each.
6. Carefully smooth half the guacamole on top of bean layer, and 1 c.
7. of sour cream on top of guac.
8. layer.
9. Next layer half of the tomatoes, half the scallions, half the olives, and half the grated cheese into each pan.
10. Chill and serve with chips.

avocados, lemon juice, picante sauce, onions, sour cream, bean dip, tomatoes, scallions, black olives, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/toms-layered-mexican-dip-76205 (may not work)