Tex-Mex Dip

3 avocados

2 T. lemon juice

Salt and pepper to taste

8 oz sour cream

1 cup mayonnaise

1 package taco seasoning mix

21 oz. bean dip

1 C. chopped green onion

2 C. seeded, chopped fresh tomatoes

3/4 C. sliced ripe olives

1 C. grated cheese

Totopos

Cumin, oregano and tabasco to taste

Combine the avocados, lemon juice and salt and pepper and mash together. This is your guacamole.

Now combine the sour cream, mayonnaise and seasonings and reserve.

To assemble, spread bean dip on platter. Top with guacamole, then with the sour cream mix. Sprinkle with the onions, tomatoes, olives and cheese. Serve with hot sauce and totopos.

To make the totopos, take corn tortillas and cut into about six wedges each. Deep-fry until crisp and brown. Drain on paper towels and salt lightly. Store in airtight container, or in a brown paper bag if they will be used within two days.