Layered Bean Dip

by Jackie Freeman

2 (8oz.) cans bean dip
4 ripe avocados
1/4 tsp. salt
1 tsp. lemon juice
3/4 pkg. mild taco seasoning
1 c. sour cream
1 c. mayonaise
1-2 c. cheese
1 or 2 chopped tomatoes
1 bunch green onion, diced
1 can sliced olives

In a 9x13 pan, spread layers:
1- two cans bean dip
2- smash avocados, salt, and lemon juice and add to the top of the beans
3- mix in small bowl the taco seasoning, sour cream, mayonaise, then layer
4- sprinkle cheese, tomatoes, green onions, then olives. Chill and serve with tortilla chips.