Tex-mex dip

This is Grandmama’s special layered dip that she makes every year at Christmastime on the day we have our big family get-together. As soon as you walk in the door, the dip is sitting on the table ready to be eaten.

2 medium ripe avocados

1 tablespoon lemon juice

½ teaspoon salt

½ teaspoon black pepper

½ cup sour cream

¼ cup mayonnaise

½ package taco seasoning

One 16-ounce can bean dip

½ bunch green onions, chopped

2 medium tomatoes

3 ounces chopped ripe olives

½ cup shredded sharp cheddar cheese

Tortilla chips

• Peel, pit, and mash the avocados in a medium bowl. Add the lemon juice, salt, and pepper.
• In a small bowl, combine the sour cream, mayonnaise, and taco seasoning. Mix well.
• Spread the bean dip on a large, shallow platter. Top with the avocado mixture, then the sour cream mixture. Sprinkle with the chopped green onions, then the tomatoes and olives. Cover with the shredded cheese.
• Refrigerate until ready to serve. Serve with tortilla chips.

8 to 10 servings