Tex-Mex Dip - cooking recipe

Ingredients

3 medium ripe avocados or 1 (16 oz.) can frozen avocado pulp
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 (10 1/2 oz.) cans plain or jalapeno flavored bean dip
1 large bunch green onions, chopped
3 medium tomatoes, cored, seeded and coarsely chopped
1 (3 1/2 oz.) can pitted ripe olives, drained and chopped
1 (8 oz.) pkg. sharp shredded Cheddar
large round tortilla chips

Preparation

Peel, pit and mash avocados in a medium sized bowl with lemon juice, salt and pepper.
Combine sour cream, mayonnaise and taco seasoning in bowl.
To assemble, spread bean dip on large shallow serving platter; top with seasoned avocado mixture.
Layer with sour cream-taco mixture.
Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese.
Serve chilled or at room temperature with tortilla chips.