Tex-Mex Dip

Base
2- 10 ½ oz. cans jalepeno bean dip

Section A
Mix:
2 large avocados
1 Tbsp lime juice
¼ cup sour cream
1 small onion, chopped
1 tsp salt
2 Tbsp salsa

Section B
Mix:
1 cup sour cream
½ cup miracle whip
1 pkg. (3 Tbsp.) taco seasoning

Toppings
¾ cup chopped green onion
2 cups chopped tomato
1 small can sliced olives
1 ½ cups shredded lettuce
8 oz. shredded cheese

Spread bean dip in 9x13” pan. Spread section “A” then section “B”. Sprinkle remaining toppings respectively and top with cheese. Chill. Serve with tortilla chips.