Dips: Tex Mex Dip 02 by Recipe Cottage

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	Tex Mex Dip 02

		Tex-Mex Dip 3 medium-size ripe avocados 2 T. lemon juice 1/2 tsp. salt 1/4 tsp. pepper 1 C. dairy sour cream 1/2 C. mayonnaise or salad dressing 1 pkg. (1/4 to 1 1/8 oz. taco seasoning mix (dry) 2 cans (10 1/2 oz. each) plain or jalapeno-flavored bean dip 1 large bunch green onions with tops, chopped (1 Cup) 3 medium tomatoes, cored, halved, seeded and coarsely chopped (2 C.) 2 cans (3 1/2 oz. ea.) pitted ripe olives, drained, coarsely chopped 1 pkg. (8 oz.) sharp Cheddar cheese, shredded Large round tortilla chips Peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning in a separate bowl. Spread bean dip on a large shallow serving platter. Top with guacamole. Layer on sour cream mixture. Sprinkle with onions, tomatoes and olives. Cover this with shredded cheese. Garnish with a dollop of sour cream. Chill for about 2 hours or until slightly firm. Serve chilled with tortilla chips. Notes: I use a large oval china platter (like for a roast - about 15 inches in length). I pretty much double the ingredients to make the presentation nice and generous. If I'm in a hurry, I buy ready-made guacamole instead of making my own (in this mix, it's hard to tell). I use refried beans instead of bean dip sometimes (takes about 1 1/2 cans). I use chopped green stuffed olives instead of ripe olives, because we like them better. Don't assume more than the proper proportion of sour cream/mayo mixture is better...that layer will get too soft and the platter will get messy. Serves 10-15 people.