Tex Mex Dip

3/4 C. dried beans
2 C. water
1/2 C. salsa
2 garlic cloves, minced
1 t. chili powder
3 medium ripe avocados
2 T. lemon juice
1/2 t. salt
1/8 t. pepper
1 C. sour cream
1 C. mayonnaise
1 package taco seasoning mix
2 C. cheddar cheese, shredded
3 medium tomatoes, chopped
1 C. sliced green onions
1 C. sliced black olives

Soak beans overnight in cold water. Drain, rinse and cover beans with 2 C. fresh water. Simmer beans until easily mashed. Remove from heat and puree with salsa. Season to taste with salt, pepper, and chili powder.

Spread bean dip on the bottom or a 9 x 13 pan.

Peel and mash the avocados with lemon juice. Season with salt and pepper. Spread over bean mixture.

Combine sour cream, mayonnaise and taco seasoning mix. Spread over avocado mixture.

Sprinkle sour cream on top of sour cream mixture. Layer the tomatoes, olives and green onions. Serve with chips. Cover and refrigerate until ready to serve.

One pan will serve 12 people.