1 Spoon half of the bean dip into each of two 1-cup sealable plastic containers; smooth tops with back of spoon. Layer each evenly with half of the sour cream, olives, tomatoes and cheese. Seal tightly. 2 Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time. 3 To eat, scoop up dip with chips.