Cookin’ With Carolyn Tex-Mex Dip

Tex-Mex Dip

3 avocados
2 Tbsp. lemon juice
1/2 tsp, salt
1/4 tsp. pepper
1 cup sour cream
1/2 cup mayonnaise
1 pkg. (1/4- 1-1/8 oz.) taco seasoning
2 cans (10-1/2 oz.) plain or jalapeno flavored bean dip
1 bunch green onions, chopped (1 cup)
3 tomatoes, cored, seeded, coarsely chopped (2 cups)
2 cans (3-1/2 oz.) pitted ripe olives, drained, coarsely chopped
8 oz. sharp cheddar cheese, shredded
pkg. large round tortilla chips
Peel, pit and mash avocados in a bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in another bowl.
To assemble:
Spread bean dip on a large shallow platter; top with seasoned avocado mixture; layer with sour cream, mayonnaise and taco mixture. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese. Serve chilled or at room temperature with round tortilla chips. Serves: 16
Note: You may use a 9×13 Pyrex dish if you don’t have a large shallow dish.