Mexican Platter Dip

3 ripe avocados
2 Tbsp lemon juice

1 tsp garlic salt

3 drops Tabasco

1 cup sour cream

1/2 cup mayonnaise

1 package taco seasoning mix

1 can (30oz) refried bean

1 bunch green onions, chopped (use part of the tops too)

2 medium tomatoes, skinned, seeded, and chopped

1 can (2 1/2 oz) sliced ripe olives

4 oz sharp cheddar cheese, shredded (about 1 cup)

corn or tortilla chips

Peel, pit and mash avocados; add lemon juice, garlic salt, and Tabasco.  Cover and chill.

Combine sour cream, mayo, 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, leaving bean layer exposed all around.  Top with sour cream mixture, leaving avocado mixture exposed all around.  Sprinkle with green onions, tomatoes, ripe olives, and cheddar cheese.  Serve as a dip with corn chips or tortilla chips.

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