Cheese-Bean Dip - cooking recipe

Ingredients

2 medium avocados
1 Tbsp. lemon juice
1/2 c. chopped tomatoes
2 Tbsp. minced onion
1 (10 1/2 oz.) can bean dip
1/2 c. shredded Cheddar cheese
1/2 c. shredded Monterey Jack cheese
3 Tbsp. ripe olives

Preparation

Mash avocados, stir in lemon juice, chopped tomatoes and onion.
Set aside.
Spread bean dip in a shallow, round 9-inch dish.
Spread avocado mixture over bean dip.
Alternate cheeses over the top in pie wedge sections (resembling a wheel-spoke). Sprinkle top with ripe olives.
Sprinkle edges with chopped tomatoes and green onion tops, if desired.
Serve with king size corn chips.
Yield: 4 cups.