Ingredients

　　3 ripe avocados, peeled and mashed

　　2 tablespoons fresh lemon juice

　　Pinch of garlic salt

　　Pinch of black pepper

　　Dash of hot sauce

　　1 cup sour cream

　　1 cup mayonnaise

　　One 1 1/4-ounce package taco seasoning

　　Four 9-ounce cans Frito-Lay bean dip

　　One 16-ounce jar picante sauce or drained salsa (optional)

　　1 cup chopped onion or green onions

　　3 tomatoes, chopped

　　One 6-ounce can pitted black olives, drained

　　Sliced jalapeño peppers (optional)

　　8 ounces sharp Cheddar cheese, grated

　　4 ounces Monterey Jack cheese, grated

　　In a bowl, stir together the avocado, lemon juice, garlic salt, black pepper, and hot sauce; set aside. In another bowl, mix the sour cream, mayonnaise, and taco seasoning; set aside. In a wide, shallow bowl, layer the bean dip, avocado mixture, sour-cream mixture, picante sauce, onions, tomatoes, olives, and jalapeño peppers to taste, and top with both cheeses. Serve with tortilla chips.

　　Paula Deen's Kitchen Classics