Mexican Layered Dip

I got this recipe out of Paula Deen's newest cookbook. It is the best layered Mexican Dip I've ever had, not surprisingly. I've yet to try a Paula Deen recipe that wasn't awesome. The secret to this one is mixing the sour cream and mayo with the taco seasoning mix.

• Ready In: 20 mins
• Serves: 20

Ingredients

• 3  ripe avocados, peeled and mashed
• 2  tablespoons fresh lemon juice
• 1  pinch  garlic salt
• 1  pinch black pepper
• 1  dash  hot sauce
• 1  cup sour cream
• 1  cup mayonnaise
•  one 1 1/2-ounce package  taco seasoning mix
•  four 9-ounce cans  Frito-Lay bean dip
•  one 16-ounce jar  picante sauce
• 1  cup  chopped onions or 1  cup green onion
• 3  tomatoes, chopped
•  one 6-ounce can pitted black olives, drained
•  sliced  jalapeno pepper (optional)
• 8  ounces sharp cheddar cheese, grated
• 4  ounces monterey jack cheese, grated

Directions

1. In a bowl, stir together the avocado, lemon juice, garlic salt, black pepper, and hot sauce; set aside. In another bowl, mix the sour cream, mayo, and taco seasoning; set aside. In a wide, shallow bowl, layer the bean dip, avocado mixture, sour cream mixture, picante sauce, onions, tomatoes, olives, and jalapeno peppers to taste, and top with both cheeses. Serve with tortilla chips.