I've been making this since I was in high school which is more years than I care to count. There are 1,000s of versions of this yummy stuff but I've never strayed from tried and true. Since my husband dislikes avocados (what is wrong with him??), I often make this with my Cream Cheese Guacamole. Please enjoy!
1Using a shallow dish or plate 8 to 10 inches across, evenly spread the beans. This is the base for your dip; you want it to be thick enough to hold up the other layers, but not so thick it breaks your chips.
2Then layer the taco sauce, tomato, black olives in order given - or mix them up, I won't tell. LOL
3Then stir up the guacamole really well to help in spreading it over the layers. If you have problems, mix a little sour cream in with the guacamole to thin it out.
4Then spread the sour cream on top of the guacamole. Start with a thin layer and then add more to spread over the guacamole layer so the white of the sour cream isn't streaked with green.
5Top with shredded cheese.
Best made a few hours before serving to give the layers a chance to mingle and get to know each other.
6HINTS: Though this is easy to double, I generally make two batches and serve in separate dishes. If I use the cream cheese guacamole recipe, I don't use as much sour cream as it gets too rich and overpowering for my tastes. You can easily adjust amounts of any ingredient to your taste. A cup of sour cream too much? Then just "frost" the top layer, etc.