Layered Dip - cooking recipe

Ingredients

1 (16 oz.) container sour cream
1/4 tsp. salt (if desired)
1/2 tsp. dry dill weed
6 oz. shredded Cheddar cheese
1 (16 oz.) container French onion dip
1 c. sliced green onions
1/2 to 1 c. sliced ripe olives
1 hard-cooked egg, chopped
paprika
parsley (if desired)

Preparation

Combine sour cream, salt and dill weed in a bowl.
Mix well. On a 12 to 16-inch serving platter, spread sour cream mixture to 1/4-inch thickness.
Sprinkle evenly with cheese. Spread onion dip over cheese. Top with onions, olives and egg. Garnish with paprika and parsley. Cover and refrigerate up to 24 hours before serving. Serve with crackers or fresh vegetables.
Makes 6 cups.