2 Large, ripe (not too ripe) avocado
1 tsp Lemon Juice
1 tsp Tabasco sauce
2 T mayonnaise
16 oz sour cream
1 package taco seasoning
1 tomato, chopped
Red Onion, chopped
Shredded Monterrey Jack Cheese
Shredded Mild Cheddar Cheese
1 can sliced olives
For the first layer, mash avocado in a bowl until no large lumps remain. Mix mayonnaise, lemon juice and Tabasco sauce. Spread onto bottom of large rectangular dish (Pyrex glass dishes work well or one of the tin disposable lasagna pans).
Second layer, mix sour cream and taco seasoning together until creamy. Spread on top of avocado mixture in pan.
Third layer, spread shredded cheddar cheese on top of sour cream/seasoning mix.
Fourth layer, spread shredded Monterrey Jack Cheese on top of cheddar.
Fifth layer, chop red onion and spread over cheese layer
Sixth layer, chop tomato and spread over onion layer
Seventh layer, spread sliced olives over tomato layer
Works best if chilled for an hour or so, but not necessary. Serve with tortilla chips (thicker chips or the scoop chips work best as they are less likely to break).