2 cans (10 1/2 ounces each) jalapeno bean dip
1/2 cup sour cream
1/2 onion, finely chopped
2 ripe avocados, peeled and mashed
Salt and pepper to taste
1 tablespoon lemon juice
1/4 teaspoon cumin
1 medium tomato, chopped
8 ounces Cheddar cheese, grated
3 to 4 green onions, chopped
1 small can of chopped black olives
8 ounces Jack cheese, grated
2 tomatoes chopped
Mix bean dip with sour cream and spread over a 10 inch serving platter. Top with guacamole layer ( avocados mashed and mixed with next 4 ingredients). Sprinkle with grated Cheddar cheese. Over the cheese, distribute the chopped green onion. Top with smaller circle of chopped olives. Top with grated Jack cheese, lastly, top with chopped tomatoes. Serve with a bowl of large chips.
For best looking dip, make each layer a little smaller in diameter than the one below.