Mexican Platter Dip

Ingredients:
3 ripe avocados
2 Tbsp. lemon juice
1 tsp. garlic salt
3 drops Tabasco
1 cup sour cream
1/2 cup mayonnaise
1 package of taco seasoning mix
1 (30 oz) can refried beans
1 bunch green onions, chopped
2 medium tomatoes, chopped
1 (2 1/2 oz) can sliced black olives
4 oz sharp Cheddar cheese, shredded
Corn or tortilla chips

Directions:
Peel, pit, and mash avocados; add lemon juice, garlic salt, and Tabasco.  Cover and chill.  Combine sour cream, mayonnaise, and taco seasoning mix.  Cover and chill.

To assemble dip:  on a large round platter or serving dish, spread beans in an even layer, leaving 1 inch space all around the edge.  Top with avocado mixture.  Spread leaving bean layer exposed all around.  Top with sour cream mixture leaving avocado mixture exposed all around.  Sprinkle with Cheddar cheese, tomatoes, black olives, and green onion.  Chill until ready to serve with corn or tortilla chips.

Recipe from Heather Rowley.