This is adapted from a recipe I found at The Epicurious Recipe Swap (formerly Gail’s Recipe Swap). The original recipe stated that the secret to this dip is the bean dip itself, and thinly spreading the layers.
2 cans Frito-Lay Bean Dip (more flavor than refried beans)
1 lb. container Guacamole
8 oz. carton sour cream, mixed with 1/2 package taco seasoning mix
4 oz. can sliced black olives
1 bunch green onions, sliced
2 tomatoes, diced
2 cups grated cheddar cheese
In the bottom of a large platter or cake pan, spread the bean dip in a thin layer, followed by the rest of the ingredients in the order given above.
Serve with tortilla chips or Fritos for dipping.