Tex-Mex Dip

—Pauline Sylvester

• 2 cans plain or jalapeno bean dip
• 1 cup green onions, chopped
• 3 tomatoes, chopped (seeded and cored)
• 2 cups pitted ripe olives, drained and chopped
• 1 pkg. (8 oz.) shredded sharp cheese

Avocado mixture:

• 3 medium avocados
• 2 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper

Sour cream mixture:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 pkg. taco seasonings

Spread bean dip in pan or serving platter. Next spread avocado mixture. Then spread sour cream mixture. Sprinkle with onions, tomatoes, and olives; cover with shredded cheese.