TEX MEX DIP
3 med ripe avocados
2 tbl lemon juice
1/2 tsp salt
1/4 tsp pepper
1 pkg taco seasoning
1 cup sour cream
1 cup mayonnaise
2 10-1/2 oz pkgs jalapeno bean dip
1 cup chopped green onions
3 ripe, chopped tomatoes
2 3-1/2 oz cans chopped olives
8 oz grated sharp cheddar cheese

Peel and mash advocados.
Add lemon juice, slat and pepper.
Combine sour cream, mayonnaise and taco seasoning.
Spead bean dip in bottom of 9 inch pan.
Add layer of advocado mix, then layer of sour cream mix.
Sprinkle with onions, tomatoes, olives and cheese.
Serve chilled or at room tempurature with tortilla chips.