Source: dLife

A creamy, cheesy, spicy, and crunchy dip.

Servings

2 cup Lettuce, iceberg , shredded
1 cup black bean dip
0.25 cup picante sauce (or taco sauce)
6 oz Guacamole , thawed, if frozen
1 cup sour cream
1 cup shredded cheddar cheese (or taco cheese)
0.25 cup fresh chopped green onion
2 tbsp canned black olives , sliced
1 small tomato , chopped and seeded

1 Place lettuce in deep casserole dish.
2 In small bowl, mix bean dip and picante sauce. Spread over lettuce (layer should be 1/4 inch thick).
3 Layer avocado dip, then sour cream, top with cheese, green onions, and olives.
4 Cover and refrigerate at least 4 hours and up to 24 hours. Top with tomatoes before serving.