An absolutely deceivingly delicious appetizer for any Spring or Summer get-together.

Ingredients:

8 oz cream cheese (softened)

2 perfectly ripe avocados

1 Tablespoon fresh lemon juice

1.5 Cups sour cream

1 package taco seasoning

2 ripe and very well-drained, finely diced fresh tomatoes

2 cans of medium, ripe black olives, finely chopped

1 large clump of green onions, finely chopped

2 toi 3 cups finely shredded cheddar or Mexican-blend cheese

2 to 3 large bags of tortilla chips of your liking

Preparation:

Into a blender, place the 8 oz of softened cream cheese, the 2 avocados, pitted and sliced

For easy blending, add the tablespoon of lemon juice.  Blend until absolutely smooth and creamy, but stiff and not runny.

Use a spatula to remove the ingredients from the blender and form the “avocado” mixture on a very large plate into a “shallow mound” in the center of the plate, and evenly from side to side.

Cover with plastic wrap and chill the mixture in the refrigerator for at least an hour, if not overnight.

Mix the taco seasoning into the sour cream and “frost” the mound evenly with the sour cream mixture.

Serving:

At the last minute before serving, add layers of the rest of the ingredients in this order and serve.  The diced tomatoes, the diced black olives, the diced green onions, and finally cover the entire mound with enough shredded cheese to completely cover it completely.  Add a few of the extra black olives throughout the top of the dip as a garnish.

Serve with the chips on the side for dipping!