Mexican eight layer dip

2 cups lettuce - shredded 1 9-ounce can bean dip ¼ cup picante or taco sauce 8 ounces sour cream 6 ounces frozen avocado dip - thawed 1 cup cheddar cheese or monterey jack - shredded ¼ cup green onion - sliced 2 tablespoons pitted black olives - chopped ⅔ cup fresh tomato - chopped tortilla chips

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 ¼ 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.