Mexican Seven-Layer Dip

Makes 16 appetizer servings

Recipe from Better Homes and Gardens

• 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

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.