1 sm. can black olives, drained
8 oz. shredded cheddar cheese
1 bunch green onions, chopped
2 tomatoes, no seeds or juice
1 (8 oz.) cream cheese
1/2 c. mayo
1 taco mix
2 ripe avocados
1 tsp. lemon juice
2 cans bean dip

In a bundt pan, spray with Pam, then layer olives, cheddar cheese, onion, tomatoes. Mix together mayo, cream cheese, and taco sauce. This is your next layer. Then mix avocados and lemon juice, spread on next (easy to spread with fork). Then your last layer of bean dip, also spread with fork. Cover with foil and refrigerate 8 hrs. Sit bottom on pan in hot water for a few minutes then dump into platter.