• 2 cans jalapeno bean dip
• 3 or 4 ripe avocados
• salt and pepper to taste
• lemon juice to taste
• 1 large carton sour cream
• 1 pkg. taco seasoning mix
• 3 fresh ripe tomatoes
• 1 large bunch green onions
• 1 small bottle mild taco sauce (7 oz.)
• 1 small bottle hot taco sauce (7 oz.)
• 8 oz. or more grated sharp Cheddar cheese and Monterey Jack cheese

1. Spread 1 layer bean dip in medium to large casserole dish.
2. Add salt, pepper, lemon juice and mashed ripe avocados.
3. Mix sour cream and 1 package taco seasoning mix and spread over the other ingredients.
4. Chop onions (part green and part white).
5. Chop tomatoes to bite-size and mix with 3 1/2 ounce mild taco sauce and 3 1/2 ounce hot taco sauce.
6. Spread over preceding ingredients.
7. Top with cheese.
8. Serve cold with taco chips or warm (350 degrees) until cheese melts and serve with warm taco chips.

   Serves about 15 as a dip