Mexican Dip - cooking recipe

Ingredients

3 medium 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
1 pkg. taco seasoning
2 (10 1/2 oz.) cans jalapeno flavored bean dip
1 bunch green onions, chopped
2 medium size tomatoes, chopped
1 small can chopped black olives, drained
1 (8 oz.) pkg. sharp Cheddar cheese, shredded

Preparation

Peel and mash avocados in bowl with lemon juice, salt and pepper.
In another bowl, mix sour cream, mayonnaise and taco seasoning.
Spread bean dip in 9 x 9-inch serving dish.
Top bean dip with seasoned avocado mixture.
Spread on sour cream, mayonnaise and taco seasoning mixture.
Sprinkle with chopped onion, tomatoes and olives.
Cover with shredded Cheddar cheese. Serve with chips.
Will keep in refrigerator 5 days.