This was in Taste of Home magazine
Yield:
8 to 10 servingsIngredients
2 cans (9 ounces each) bean dip
3 avocados, peeled
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 cup sour cream
1/2 cup mayonnaise
1 pkg taco seasoning mix
2 cups shredded cheddar cheese
1 cup sliced ripe olives
4 green onions with tops, sliced
1 large tomato, seeded and chopped
Tortilla chips
Instructions
Spread bean dip on a 12 inch serving plate. In small bowl, mash the avocados with lemon juice, salt and pepper; spread over bean dip. Combine sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.
