MEXICAN 8 LAYER DIP
2 TO 3 CUPS SHREDDED LETTUCE
1 (9 OZ.) CAN BEAN DIP
1/4 CUP PICANTE OR TACO SAUCE
1 (6 OZ.) CONTAINER FROZEN AVOCADO DIP, THAWED
1 (8 OZ.) CONTAINER SOUR CREAM
1 CUP SHREDDED CHEDDAR OR TACO CHEESE
1/4 CUP SLICED GREEN ONIONS (2)
2 TBSP. SLICED, PITTED RIPE OLIVES
2/3 CUP CHOPPED, SEEDED TOMATO (1 MEDIUM)
16 CUPS TORTILLA CHIPS OR CRACKERS
ARRANGE LETTUCE ON A SERVING PLATTER. COMBINE BEAN DIP AND PICANTE SAUCE; SPREAD OVER LETTUCE, MAKING A LAYER 1/4" THICK. NEXT LAYER AVOCADO DIP AND SOUR CREAM. TOP WITH CHEESE, GREEN ONIONS AND OLIVES. COVER AND CHILL FOR 4 TO 24 HOURS.
BEFORE SERVING, SPRINKLE WITH CHOPPED TOMATO. SERVE WITH CHIPS.
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