3 medium ripe avocados
2 tbs 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 cans plain or jalapeno bean dip (Fritos)
1 large bunch of green onions w/ tops chopped
3 medium tomatoes, cored, halved. seeded and coarsely chopped
2 cans (3 1/2 oz) pitted ripe olives, drained and chopped
1 pkg (8 oz) shredded sharp cheddar cheese
1 bag large round tortilla chips
Peel, pit and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning. To assemble, spread bean dip on a large, shallow serving platter and top with seasoned avocado mixture. Layer on sour cream mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese and serve chilled or at room temperature with chips.
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