Mexican Bean Dip - cooking recipe

Ingredients

3 medium size avocados
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. (8 oz.) sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning mix
2 cans jalapeno bean dip
chopped green onions
3 medium tomatoes, peeled, seeded and chopped
1 or 2 (3 oz.) cans chopped black olives
1 (8 or 12 oz.) pkg. shredded sharp Cheddar cheese

Preparation

Peel, pit and mash avocados in food processor; add lemon juice, salt and pepper to taste.
In a separate bowl combine and blend sour cream, mayonnaise and seasoning mix.
Spread 2 cans jalapeno bean dip onto bottom of 8 x 12-inch glass cake pan.
Top with avocado mix, then sour cream mix.
Cover with onions, tomatoes, olives and cheese.
Chill; serve with tortilla chips.