Mexican Dip - cooking recipe

Ingredients

10 1/2 oz. can jalapeno bean dip
1 carton avocado dip
1 pkg. taco seasoning mix
1/2 c. sour cream
1/2 c. mayonnaise
3 green onions
1 small can chopped ripe black olives
8 oz. shredded sharp Cheddar cheese
1 medium tomato, chopped

Preparation

Use a round flat dish or large pie plate.
Spread layer of bean dip, then top with avocado dip.
Mix the taco seasoning mix with sour cream and mayonnaise; spread on top of avocado dip.
Top with chopped tomatoes, onions, olives and Cheddar cheese.
I save a little Cheddar cheese and add it as a topping, just for looks. This can be made a day ahead and refrigerated or refrigerate for a couple of hours and serve with Tostitos, Fritos, tortilla chips or tacos.