Giant Taco Appetizer - cooking recipe

Ingredients

2 (10 1/2 oz.) cans jalapeno bean dip
16 oz. guacamole *
1 c. sour cream
1/2 c. mayonnaise
1 (1 1/4 oz.) pkg. taco seasoning mix
3 tomatoes, peeled and diced
1 bunch green onions (scallions, thinly sliced with 4-inches of green top)
1 (6 oz.) can black olives, sliced
1 1/2 c. (6 oz.) shredded Cheddar cheese
taco chips

Preparation

Spread bean dip in a circle or shape of platter, leaving room around edge to arrange taco chips.
Spread guacamole over bean dip.
Combine sour cream, mayonnaise and taco seasoning.
Spread over guacamole.
Sprinkle tomatoes on top of sour cream layer. Arrange green onions over tomatoes and place black olives over onions.
Top olives with shredded Cheddar.
Cover tightly and store in refrigerator no longer than 8 to 10 hours.
Serve with chips.