Everyone who cooked in the 1970s has a version of this recipe tucked away somewhere; ours was a gift from our chef buddy Tom Ayer.

• 3 avocados, mashed
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 ounces sour cream
• 1 package taco seasoning mix
• ½ cup mayonnaise
• 2 cans bean dip with jalapeño peppers
• 1 bunch green onions, chopped
• 3 medium tomatoes, chopped
• 2 cans chopped ripe black olives
• 10 ounces grated sharp cheddar cheese

Combine avocado, lemon juice, salt and pepper. In separate bowl, mix sour cream, taco seasoning and mayonnaise. Layer in order: beans, avocado mix, sour cream, onions, tomatoes, olives and cheese. Serve with tortilla chips.