LAYERED MEXICAN DIP

From Judy. 2-3 ripe avocadoes 2 Tbsp. lemon juice Dash salt and pepper 2 cans bean dip 1 cup sour cream 1/2 cup mayonnaise 1 pgh. taco seasoning mix 1 bunch scallions 3 ripe tomatoes 2 pkg. 8 oz. shredded cheddar cheese Picante sauce and black olives Peel avocadoes and mash with lemon juice, salt and pepper.  In another bowl, mix sour cream, mayonnaise and tafco mix.  Chop tomatoes and scallions.  In a wide, deep dish, put a layer of the bean dip, add avocado mix, sour cream mixture.  Add some picante sauce and top with cheese, onions, tomatoes and olives.  Chill well.  Goes will with tostado chips.