Layered Mexican Dip - cooking recipe

Ingredients

2 cans bean dip
2 tomatoes, chopped
3 medium avocados
1/2 tsp. salt and pepper
1/2 c. mayonnaise
1 (8 oz.) jar piquant sauce
green onions, chopped
8 oz. sharp Cheddar cheese
2 Tbsp. lemon juice
1 c. sour cream
1 pkg. taco seasoning mix
chopped ripe olives (optional)

Preparation

In a 13 x 9-inch pan, layer the bean dip and piquant sauce. Combine avocados, lemon juice, salt and pepper; layer next. Combine sour cream, mayonnaise and taco seasoning; layer next. Top with onions, tomatoes, olives and cheese.
Cover and refrigerate at least 4 hours.
Serve with chips.