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| 3 | Medium-size ripe avacados |
| 2 Esslöffel | lemon juice |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Tasse | sour cream |
| 1/2 Tasse | mayonnaise |
| 1 Packung | Taco seasoning mix |
| 2 Dose | (10-oz) bean dip; plain or jalapeno-flavored |
| 1 | Bunch green onions; chopped |
| 3 mittel | Tomatoes; cored, seeded, coarsely chopped |
| 2 Dose | (3.5-oz) pitted ripe olives; coarsely chopped |
| 8 x ca. 30 g | cheddar cheese sharp, shredded |
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Peel, pit & mash avacados in medium-size bowl with lemon juice, salt & pepper. Combine sour cream, mayonnaise & taco seasoning mix in bowl. Spread bean dip on a large, shallow serving platter. Top with avacado mixture, then layer with sour cream mixture. Sprinkle with chopped onions, tomatoes & olives. Cover with shredded cheese. Serve chilled or at room temperature with large round tortilla chips.
Teresa Blackwell, Ft Worth, Tx
Nannice Hornor, Rogers, Ar
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,
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