Taco Dip

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• 1 can bean dip (Fritolay or any brand)
• 1 can frozen Calavo Mexican style frozen avocado guacamole - O'Malia's
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup chopped black olives (or use 1/2 can chopped ripe black olives)
• 1 cup chopped tomato (or 1 can drained peeled tomato bits)
• 1/2 package taco seasoning
• 1/2 cup chopped green onions

Steps

1. Mix taco seasoning & sour cream. (I also include 4 oz. Philly cheese.) Let sit. (OK to mix day ahead and refrigerate.)
2. Spread bean dip in bottom of small dish (use 7 cup Rubbermaid covered dish for above ingredients).
3. Spread thawed guacamole over bean dip.
4. Spread sour cream mixture over guacamole.
5. Sprinkle grated cheese over sour cream layer.
6. Sprinkle chopped olives over grated cheese.
7. Sprinkle chopped (or drained) tomatoes over chopped olives.
8. Top with 1/2 cup chopped green onions.
9. Cover and refrigerate. Serve with chips.

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