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Layered Mexican Dip

2 avocados, peeled and seeded
2 tablespoons lemon juice
2 tablespoons medium or hot picante sauce (your favorite)
2 tablespoons grated onion
2-1/2 cups regular or fat-free sour cream
16 ounces fat-free spicy black bean dip
2 tomatoes, chopped (about 3 cups)
6 scallions, chopped, including tops
1-1/2 cups sliced pitted black olives
8 ounces regular or low-fat Cheddar cheese, grated
Tortilla chips
Beat the avocados with the lemon juice, picante sauce, grated onion and 1/2 cup of the sour cream until the mixture is smooth to make a guacamole.  Set aside.
Using 2 large platters or 2 -  9x13-inch pans, place half of the bean dip into the bottom of each pan.  Carefully smooth half of the guacamole on top of each bean layer (about 1 cup on each layer).  Place 1 cup of the sour cream on top of each guacamole layer.  Layer half of the tomatoes, half of the scallion, half of the olives, and half of the grated cheese into each pan.
Chill platters and serve with tortilla chips.
Makes 24 servings.