Prep: 15 minutes
Chill: 4 to 24 hours
Rating:
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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)
