1 to 2 cans bean dip
5 to 6 avocados
1 (12 oz.) carton sour cream
1 can black olives, sliced
1 large tomato, chopped
1 medium onion, chopped
1 pkg. Monterey Jack cheese, shredded

Begin with the bean dip, spread evenly on the bottom of a 9 x 13 x 2-inch Pyrex baking dish. Mash avocados and spread evenly over the bean dip. Next spread the sour cream over the avocados. Sprinkle the black olives, then the tomatoes, followed by the onion.

Top with the shredded cheese. Serve with tortilla chips.