Mexican Dip - cooking recipe

Ingredients

2 cans Frito bean dip
8 oz. sour cream
1 pkg. taco mix
1/2 c. mayonnaise
1 small can olives
1/2 c. diced onions (scallions preferred)
1 small jar taco sauce
2 fresh tomatoes
2 c. shredded Cheddar cheese

Preparation

Spread the bean dip in a 13 x 9-inch pan.
Mix sour cream, taco mix and mayonnaise and spread on top of bean dip.
Spread diced olives and onions on top of bean dip. Spread on taco sauce. Top with diced tomatoes. Add cheese and refrigerate for at least 3 hours. Serve with nachos.