8 Layer Dip - cooking recipe

Ingredients

10 1/2 oz. can jalapeno bean dip
6 3/4 oz. container avocado dip
1 c. sour cream
4 oz. (1 c.) shredded Cheddar cheese
4 oz. (1 c.) shredded Monterey Jack cheese
1 c. chopped green onions
2 tomatoes, chopped
5 oz. can sliced black olives, drained

Preparation

On a 12 to 14-inch serving plate, spread bean dip to about 3/8-inch thickness.
Carefully spread avocado dip on bean dip to within 3/4-inch of edges.
Spoon sour cream on avocado dip to within 3/4-inch of previous edge.
Top with remaining ingredients arranged in concentric circles.
Cover; chill.
Serve with crackers or corn chips.
Makes 12 to 15 servings.