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2 (10 1/2-ounce) cans jalapeno-flavored bean dip
1 (8-ounce) container sour cream
2/3 cup mayonnaise or salad dressing
1 (1 1/4-ounce) packet taco seasoning mix
1 to 2 (4 1/2-ounce) cans chopped green chilies, drained
4 ripe medium avocados
2 tablespoons lemon juice or lime juice
1/4 teaspoon garlic powder
8 ounces (2 cups) shredded cheddar cheese
2 cups sliced green olives
2 cups chopped tomatoes
1 (6-ounce) can pitted ripe olives, chopped
1. On large round serving platter, spread bean dip in thin layer. In small bowl, combine sour cream, mayonnaise and taco seasoning mix; blend well. Spread over bean dip. Sprinkle with chiles.
2. Peel and pit avocados; place in small bowl. Mash avocados. Add lemon juice and garlic powder; mix well. Spread over chiles.
3. Sprinkle with cheese, onions, tomatoes and olives. Serve with tortilla chips.
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