Mexican Dip - cooking recipe

Ingredients

2 cans (10.5 oz.) chili beans, partially drained
3 medium avocados, peeled and mashed (optional)
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise or salad dressing
1 pkg. taco seasoning
3 medium tomatoes
2 cans pitted black olives
1 c. chopped onion
2 c. shredded Cheddar cheese
tortilla chips

Preparation

Prepare all ingredients and layer on a large platter in the order listed. Blend chili beans in blender; add more juice if needed. Mix avocados, lemon juice, salt and pepper. Mix sour cream, mayonnaise and taco seasoning mix. Layer the next 4 ingredients. Serve with tortilla chips tucked under the edge of the mixture on the plate. To eat, just dip chips and enjoy!