10-1/2 oz. can Jalapeno bean dip
6-3/4 oz. avocado dip
1 c. sour cream
4 oz. 1 c. shredded cheddar cheese
40 oz. 1 c. shredded Monterey Jack cheese
1 c. chopped green onion
2 tomatoes, chopped
5 oz. can sliced black olive, drained

On 12 or 14-inch serving plate or platter. Spread bean dip to outer edge, 3/8 inch thick. Spread avocado dip on bean dip, almost to edge of dip. Spoon sour cream on avocado dip almost to edge. Top with remaining ingredients using smaller circles until green onions. Sprinkle onions, tomatoes, and black olives over everything. It's yummy!