Michelle Millman’s 7 layer Tex-Mex dip


3 medium ripe avocados

2 tbs. lemon juice

½ tsp. salt

¼ tsp. pepper

1 cup sour cream

½ cup mayo

1 pkg taco seasoning

2 cans jalapeno bean dip

1 large bunch of green onions chopped

3 medium tomatoes chopped

2 cans ripe pitted olives drained & chopped

½ lbs. shredded cheddar cheese

1 bag of tortilla chips


Peel, pit and chop avocados, mash together with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning in a bowl.

Assemble: Spread bean dip in 13x9 dish, top with guac, sour cream/taco mixture, sprinkle with chopped onions, then tomatoes and olives. Cover with cheese. Serve chilled with chips.