1 (10-12 oz) can jalapeno dip
1 (6-8 oz) container frozen avocado dip, thawed
1 cup (8 oz) sour cream
1 cup (4 oz) shredded Cheddar cheese
1 cup (4 oz) shredded Monterey Jack
1 cup green onions, chopped (plus more for garnish)
1 can (5 oz) sliced black ripe olives, drained
Spanish paprika

This can be served either in a large straight sides glass pudding dish or on a 14 inch serving platter. If using a pudding dish, simple spread the layers so that the colorful layers can be easily seen. If using a serving platter, pile the layers of ingredients one over another with each successive ingredient leaving a margin of 3/4-inch in a pyramid fashion.

For the first layer, spread bean dip to 1/2-inch thickness. Over this, evenly spread a layer of avocado dip to the same thickness (but if using a serving platter, leave a 3/4-inch margin so the bean dish may be seen, and so on.) Next, spread a 1/2-inch thick layer of sour cream (leave a 3/4-inch layer). Layer the remaining ingredients in the same fashion.

Cover with plastic wrap and refrigerate for several hours before serving.

Sprinkle center lightly with paprika for added color. Garnish with green onions.

Serve with tortilla chips, crackers, and crisp vegetable strips.