Ingredients

• 1  9-ounce can bean dip
• 1/4  cup picante or taco sauce
• 1  8-ounce container refrigerated guacamole
• 1  8-ounce carton dairy sour cream
• 1  cup shredded cheddar or taco cheese (4 ounces)
• 1/4  cup sliced green onion (2)
• 2  tablespoons sliced pitted ripe olives
• 2/3  cup chopped, seeded tomato (1 medium)
• 8  cups tortilla chips or crackers

Directions

1. Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.

2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips.

3. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)