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Categories:Viewed: 26 - Published at: 4 years ago
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
Method
- 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.
