MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Border Dip
 Categories: Dips
      Yield: 1 Batch
 
     21 oz Jalapeno bean dip (2 cans)
  1 1/4 oz Pkg taco seasoning
      7 oz Can pitted black olives;
           - drained, chopped
      1 c  Sour cream
      1 c  Sharp Cheddar cheese; grated
    1/2 c  Mayonnaise
      3 md Avocados; peeled, mashed
      6    Green onions; up to 8,
           - chopped
      2 md Tomatoes; cored, chopped
      2 tb Lemon juice
    1/2 ts Salt
    1/4 ts Pepper
 
  Spread bean dip in a glass serving dish. Blend, in a food processor,
  avocados, lemon juice, salt, and pepper until smooth--then spread
  mixture on top of bean layer. Mix together sour cream, mayonnaise,
  and taco seasoning and spread over avocado layer. Continue layering
  with chopped onion, tomatoes, and black olives--top with cheese.
  Serve at room temperature with crispy tortilla chips. Refrigerate to
  store.
  
  Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
 
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