Mexican Nacho Dip

Ingredients:

2 to 3 ripe avocados

1/8 teaspoon lemon juice

1 bunch green onions, including tops, chopped

1 sixteen-ounce carton sour cream

1 eight-ounce jar picante or taco sauce

2 ripe tomatoes, chopped

2 small green bell peppers, chopped

8 ounces Monterey Jack cheese, grated

Doritos or tortilla chips

Directions:

Mash avocados in a nine-inch pie plate. Sprinkle with lemon juice to prevent discoloration. Layer with remaining ingredients in order, except chips. Chill four to twelve hours. Serve with chips.

Servings: 12 to 15