1 lg. can jalapeno bean dip
3 tbsp. mayonnaise
1 bunch green onion, chopped
2 ripe avocados, mashed
2 lg. tomatoes
1 1/2 c. Monterey Jack & cheddar cheese, grated
3 tbsp. sour cream mixed well with 1 1/2 pkg. taco seasoning
1 can black olives, sliced

Spread the bean dip in a 10 inch circle on a serving plate. Continue to spread the remaining ingredients (in the order listed) one on top of the other and serve with round tostitos. Best made the night before and refrigerated.