Tex-Mex Dip

My plan was to post this wonderful recipe last week before the Super Bowl but, life got in the way, so I'm going to move forward with the post and it will be available for other gatherings of family and friends to come. This is our family's favorite of favorites. We love it; maybe it will become a favorite of your family, as well. Blessings...

Recipe:

2 cans (9 oz. each) bean dip
3 avocados, peeled
2 tbsps. lemon juice
1/4 tsp. pepper
1 cup low-fat sour cream
1/2 cup low-fat mayonnaise
1 pkg. (1-1/4 oz.) taco seasoning (see note)
2 cups (8 oz.) shredded cheddar cheese
1 cup sliced ripe olives (2 3-1/2 oz. cans, drained)
4 green onions with tops, sliced
1 large tomato, chopped and seeded
Tortilla chips

1. Spread bean dip on a 12-inch serving plate.
2. In a small bowl, mash the avocados with lemon juice and pepper; spread over bean dip.
3. Combine sour cream, mayonnaise and taco seasoning; spread over the avocado layer.
4. Sprinkle with cheese, olives, onions and tomato.
5. Serve with tortilla chips.

Yield: 8-10 servings
Note: 2 tbsps. Southwest seasoning can be used in place of taco seasoning, if you have it.