Mexican Seven-layer dip

This would be a great accompaniment to the "Mock Sangria on my previous post.

This can be made in advance and chill for 24 hours.

Ingredients:

1 9 ounce can bean dip

14 cup picante or taco sauce

1 8 ounce container refrigerated guacamole ( or home made would be awesome)

1 8 ounce carton sour cream

1 cup shredded cheddar or taco cheese

1/4 cup sliced green onions

2 tablespoons sliced pitted ripe olives

2/3 cup chopped seeded tomato

8 cups tortilla chips to crackers

Directions:

1. Combine bean dip and picante sauce, spread into a rectangle about 9x5 inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onions, and olives. Cover and chill for 4 to 24 hours.

2. Before serving,sprinkle with chopped tomato. Serve with tortilla chips.