Ingredients: 3 medium ripe avocados 2 tbsp lemon juice 1/2 tsp salt 1/2 tsp pepper 1 cup sour cream 1/2 cup mayonnaise 1 package taco seasoning 2 cans (10 1/2 oz) bean dip 1 cup green onions with tops chopped 2 cups fresh tomatoes - coarsely chopped and seasoned with freshly ground pepper 16 oz (2 cups) shredded cheddar cheese 2 cans pitted olives, drained and chopped Large bag of tortilla chips Directions: 1. Peel and mash avocados, mix with salt, pepper and lemon juice - set aside 2. Combine sour cream, mayo and taco seasoning 3. Assemble: A. Spread bean dip in large, shallow 9 x 13 serving pan B. Top dip with avocado mixture C. Top with sour cream mixture D. Sprinkle with Chopped onions, tomatoes, olives, cheese Serve at room temperature with tortilla chips. Serves 30 Tip: Assemble the morning the dip will be served and then store in the fridge as the fresh tomatoes will release water if it sits in the fridge over night.