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1 large can bean dip, or mashed pinto or black beans
4 avocados
1 Tbsp. lemon juice
1 cup sour cream
1 cup chopped green chile
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
chopped green onions
tomatoes, chopped
black olives, diced
tostado chips
In a large (9 x 13-inch) casserole dish spread bean dip; mash avocados and mix with lemon juice; spread. Mix sour cream with chile and; spread. Cover with Monterey Jack cheese and then layer Cheddar cheese. Sprinkle with chopped green onions, tomatoes and black olives. Make and chill up to one day ahead. Serve with tostado chips.
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