|Canned bean dip||14 Ounce (2 Cans, 7 Ounce Each)|
|Avocados||3 , mashed|
|Lemon juice||2 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Taco seasoning mix||2 Ounce (1 1/2 Envelopes)|
|Green onions||4 Bunch (400 gm), chopped|
|Tomatoes||6 Medium, chopped|
|Canned chopped black olives||8 Ounce (2 Cans, 4 Ounce Each)|
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
Spread bean dip in dish with 1 to 1 1/2-inch rim.
Combine mashed avocados with lemon juice, salt and pepper in bowl; mix well.
Spread over bean dip.
Mix sour cream, mayonnaise and taco seasoning mix in small bowl.
Spread over avocado layer.
Add layers of green onions, tomatoes, olives and cheese.
Chill until serving time.
Serve with taco chips.