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• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 3 ripe Haas avocados, medium size
• 14 teaspoon ground black pepper
• 1 cup sour cream
• 1/2 cup mayonnaise or Miracle Whip® (your preference)
• 1 taco seasoning mix packet
• 2-1/2 cups bean dip, plain or jalapeño
• 1 cup finely chopped green onions
• 3 ripe tomatoes, seeded and chopped
• 7-ounce can ripe (black) olives, chopped
• 8 ounces sharp cheddar cheese, grated
• tortilla chips

Peel, pit and mash avocados in medium bowl. Add the lemon juice, salt and pepper.

In a separate bowl, combine the sour cream, mayonnaise, and taco seasoning.

To assemble, spread layers in the following order on a large, shallow platter or dish:

1. Bean dip mixture
2. Avocado mixture
3. Seasoned sour cream/mayonnaise mixture
4. Chopped onions
5. Chopped tomatoes
6. Chopped olives
7. Cheese

May be made in advance and refrigerated.

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Note: If you do make this in advance, set it out about a half hour before serving so that some of the chill is taken off.

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