Mexican Dip - cooking recipe

Ingredients

2 (10 1/2 oz.) cans jalapeno bean dip
3 medium ripe avocados
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
1 bunch green onions
2 medium tomatoes
1 can sliced black olives
8 oz. sharp Cheddar cheese, grated

Preparation

In a 9 x 12-inch dish, spread bean dip.
Peel and mash avocados; mix with lemon juice, salt and pepper.
Spread over bean dip.
Mix sour cream and mayo.
Spread over avocados.
Sprinkle taco seasoning over sour cream.
Layer chopped green onions, chopped tomatoes and black olives.
Top with Cheddar cheese. Serve with tortilla chips.