Taco Salad Dip - cooking recipe

Ingredients

2 cans Frito-Lay bean dip
2 mashed ripe avocado with lemon juice (1 1/2 caps)
12 oz. jar salsa
8 oz. shredded Cheddar cheese
8 oz. sour cream with taco seasoning, mixed
1 large can sliced black olives
1/2 large purple onion, chopped
1 large tomato, chopped

Preparation

Start by layering these ingredients as they are listed on large serving platter with raised edge or lip.
Chill 6 to 8 hours (overnight) and serve with scoop size Fritos.