• 1 package guacamole
• 24 oz sour cream
• 1 package taco seasoning
• 1 package finely shredded Mexican cheese
• green onions, diced thin
• grape tomatoes, diced thin
• sliced black olives

Layer bottom of dish with the guacamole.

Spread a thin layer of sour cream on top of the guacamole.

Mix remaining sour cream with the taco seasoning and spread on top of the sour cream.

Top with the shredded cheese, as much as you like.

Top with green onions, then tomatoes and olives.

Refrigerate for at least 30 minutes before serving.

Depending on how thick you want the dip will determine what size dish to use.  9×9 is probably appropriate, 9×13 will be a bit large until the recipe is doubled.