2 cans jalapeno bean dip
2 cans frozen guacamole

2 c. sour cream
3/4 c. mayonnaise
1 pkg. dry taco seasoning mix

Stir until well blended.

3 tomatoes, chopped
2 lg. cans black olives, chopped
1 bunch green onions, chopped
2 pkg. Longhorn cheddar cheese, shredded

Use a large tray 14x20 or so with deep sides, about 1 inch. Spread bean dip to cover bottom, then spread guacamole to cover, then spread sour cream mixture to cover and make sure it touches sides of container as this keeps the guacamole from turning brown. Then sprinkle on remaining ingredients in order given. This can be made ahead. It keeps for several days. It is easy to make half a recipe and use a smaller dish.