2 cups lettuce — shredded
1 9 ounce can bean dip
1/4 cup picante or taco sauce
8 ounces sour cream
6 ounces frozen avocado dip — thawed
1 cup cheddar cheese or monterey jack — shredded
1/4 cup green onion — sliced
2 Tablespoons pitted black olives — chopped
2/3 cup fresh tomato — chopped
On a platter arrange lettuce, leaving a 2 inch open rim at edge of
platter. Combine bean dip and picante sauce. Spread bean mixture over
lettuce, making a layer 1/4 inch thick. Next layer sour cream and avocado
dip. Top with cheese, onions, and olives. Cover and chill 4 to 24 hours.
Before serving sprinkle with chopped tomato. Arrange chips or crackers on
the platter around spread.