Layered Nacho Dip - cooking recipe

Ingredients

2 (10 1/2) oz. cans bean dip
3 avocados, ripened
2 Tbsp. lemon juice
1 tsp. salt
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
3 tomatoes, diced
1 bunch green onions, diced
1 (6 oz.) can black olives, sliced
1 1/2 c. shredded Cheddar cheese
nacho chips

Preparation

Spread bean dip over a large serving platter.
Blend avocados, lemon juice and salt.
Spread over bean dip.
Mix sour cream, mayonnaise and taco seasoning.
Spread over avocado layer. Sprinkle on tomatoes, onions, black olives and cheese.
Store in fridge no longer than 8 to 10 hours.
Serve with nacho chips and enjoy.