Mexican Dip

• 3 ripe avocados
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 c. sour cream
• 1/2 c. mayonnaise
• 1 pkg. taco seasoning mix
• 2 (10 1/2 oz.) cans bean dip or refried beans
• large bunch of scallions
• 3 tomatoes, chopped
• 1 can sliced, pitted olives
• 8 oz. Cheddar cheese, shredded
• 1 pkg. tortilla chips

1. Peel, pit and mash avocado with lemon juice; set aside. Combine mayonnaise, taco seasoning mix and sour cream; set aside. Spread bean dip in shallow bowl, 1-inch deep.
2. Spread sour cream mix over beans.
3. Layer avocado mix next.
4. Sprinkle onions, tomatoes and olives.
5. Cover with cheese.
6. Serve at room temperature. Refrigerate leftovers.

avocados, lemon juice, salt, pepper, sour cream, mayonnaise, taco seasoning mix, bean dip, scallions, tomatoes, olives, cheddar cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948014 (may not work)