Mexican Dip - cooking recipe

Ingredients

2 (10 1/2 oz.) cans jalapeno bean dip
3 avocados, mashed
2 Tbsp. lemon juice
1/2 tsp. salt
18 oz. carton sour cream
1/4 c. mayonnaise
1 (11 1/4 oz.) pkg. taco seasoning mix
1 (3 oz.) can chopped black olives
1 bunch green onions, finely chopped
2 tomatoes, chopped
8 oz. Cheddar cheese, shredded

Preparation

In a
pie
plate
casserole
or spring-form pan, spread bean dip.
Mash\tavocados with lemon juice and salt and spread half on bean mixture.
Mix together sour cream, mayonnaise and taco seasoning
and
spread over avocado mixture.
Next, layer in remaining half
of avocados, the vegetables in order listed and the cheese.
Chill\tfor
several hours.
Serve with traditional flavor Tostitos.