Tex-Mex Dip - cooking recipe

Ingredients

3 med. size ripe avocados
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. (8 oz.) sour cream
1/2 c. mayonnaise or Miracle Whip
1 pkg. (1/4 to 1 1/8 oz.) taco seasoning mix
2 cans bean dip (plain or jalapeno)
1 large bunch green onions, chopped (tops and all, about 1 c.)
2 c. tomatoes, cored, halved, seeded & coarsely chopped (about 3 med. size)
2 cans (3 1/2 oz. ea.) pitted ripe olives, drained and coarsely chopped
1 pkg. (8 oz.) sharp Cheddar cheese, shredded
Tortilla chips

Preparation

Peel, pit and mash avocado in medium size bowl with lemon juice, salt and pepper. Spread avocado mixture in bottom of 9 x 13 inch flat-bottomed dish. Mix bean dip and taco seasoning; layer over avocado. Layer onions, tomatoes, and olives above bean dip. Combine sour cream and mayonnaise. Layer above vegetables, top with cheese. Serve with tortilla chips.