Next add in your avocados and if needed, smash them with a fork before blending in with your hand mixer, add remaining ingredients of sour cream, mayo, lime juice, and garlic salt. Whip with your hand mixer until smooth and creamy.

Grab a tortilla chip and test out your creamy avocado mixture. If needed, add more garlic salt or lime juice. The texture should be about the consistency of a frosting for lack of a better description.

If all is tasting perfect, spread the creamy avocado mixture evenly on the bottom of your pan or platter. This is the base for the whole dip.

Next sprinkle on a thin layer of finally chopped fresh lettuce. (Make sure to wash your head of lettuce and pat dry if needed. You don’t want excess water on the lettuce when you add it to your dip.)

Shred your 8 ounce block of cheddar cheese with your cheese grater. The thickness of your cheese doesn't matter, so you can do it finely graded or chunky. Whatever is gonna scoop up on a chip the best. Sprinkle the cheese on top of the lettuce.

Dice your fresh tomato in small bite-size chunks. Leave out the watery part of the tomato that seeps out on your cutting board, just grab the chunks, and sprinkle them on top of the cheese layer.

Open your olives, and if they are not already sliced, go ahead and slice them and sprinkle them over the tomatoes.

Chop off the top and bottom of your onion, peel off the outside layer and finely dice half the onion. Sprinkle the onion for the last layer on the taco dip.