Mexican Dip - cooking recipe

Ingredients

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

Preparation

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.
Spread sour cream mix over beans.
Layer avocado mix next.
Sprinkle onions, tomatoes and olives.
Cover with cheese.
Serve at room temperature. Refrigerate leftovers.