Mexican Dip - cooking recipe

Ingredients

3 very ripe mashed avocados
3/4 tsp. garlic powder
1/4 tsp. salt
1 tsp. lemon juice
16 oz. sour cream
16 oz. jar Ole Victoria chili dip or other Mexican salsa
4 to 5 chopped green onions
1 medium tomato
grated Monterey Jack and sharp Cheddar
nacho or tortilla chips

Preparation

Layer in a pie plate or platter the avocados sprinkled with garlic powder, salt and lemon juice.
Spread with sour cream.
Put chili dip on top of sour cream, then layer chopped green onions (stems too) and tomato, then chopped black olives (these could go on top of cheese), then grated Monterey Jack and sharp Cheddar. Keep in refrigerator until serving.
Serve with nacho or tortilla chips.