Mexican Dip - cooking recipe

Ingredients

2 cans jalapeno bean dip
1 (8 oz.) carton sour cream
1 fresh tomato
1 onion
1 small can sliced ripe olives
4 to 6 Tbsp. taco sauce
shredded Cheddar cheese

Preparation

Spread bean dip in a 13 x 9-inch dish.
Cover with sour cream. Add enough chopped onion to cover.
Arrange sliced olives over onion.
Chop fresh tomato over this.
Cover with a layer of shredded Cheddar cheese.
Sprinkle taco sauce over this.
Heat in a 350\u00b0 oven until cheese melts.
Good with nachos or Doritos.