Eight Layer Dip - cooking recipe

Ingredients

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

Preparation

On about a 12 to 14-inch serving plate or platter, 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.
Continue layering Cheddar cheese, Brick cheese, onions, tomato and finish in the center with olives.
Cover and chill.