Tex-Mex Dip

3 med. size ripe tomatoes

2 T. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

1 c. sour cream, 8-oz.

1/2 c. mayonnaise or salad dressing

1 pkg. (1/4 or 1 1/8-oz) taco seasoning mix

2 cans (10 1/2-oz) plain or jalapeno-flavored bean dip*

1 lg. bunch green onions with tops, chopped (1 cup)

3 med. sized tomatoes, cored, halved, seeded and coarsely chopped

1 8-oz. pkg. sharp Cheddar cheese, shredded

Large round tortilla chips

*I use 2 cans Rosarita Spicy Refried Beans instead.

Peel, pet and mash avocados in a medium size bowl with lemon juice, salt, and pepper. Combine sour cream, mayonnaise and taco seasoning mix in bowl. To assemble: Spread bean dip on a large 12 or 13 inch round shallow platter; top with seasoned avocado mixture; layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese. Serve chilled or at room temperature with round tortilla chips.