2 tablespoons freshly squeezed lime juice (juice from 1 medium lime)
1 large garlic clove, minced or pressed
1 (1.25-ounce) package taco seasoning
1 (8-ounce) carton sour cream
2 (9-ounce) cans bean dip
2 cups (8 ounces) grated Cheddar cheese
1 medium tomato, diced (1/4-inch pieces)
1 (4.25-ounce) can ripe black olives, chopped
1 bunch green onions, finely chopped (white and pale green part only)
Mash the avocados with the lime juice and garlic. Set aside. Mix the taco seasoning with the sour cream and set aside. In a decorative large glass bowl or a 9 x 13-inch baking dish, spread the bean dip on the bottom of dish. Layer the mash avocados over the bean dip, then the sour cream mixture. Sprinkle the cheese over the layered mixtures and sprinkle the chopped tomatoes, black olives and green onions evenly over the surface. You may make this dip 24 hours ahead. Serve with tortilla chips.
The mashed avocados, lime juice and garlic are the start of a great guacamole. Laurie Martell Pino of Denver, Colorado, is a friend from college. She increases the number of avocados to 4 or 5 and adds 1 to 3 tablespoons total garlic, depending on your taste, 1/2 of a red onion (finely chopped), 1/3 cup salsa, black pepper, chili powder and salt, to taste. Sour cream may be added to the guacamole if you like a creamier consistency. Fresh seeded, minced jalapeño peppers can be added if you want to add spice.