Mexican Layered Dip

By cindygwest

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

Preparation

Step 1

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