2 large cans bean dip (preferrably Frito Lay) 
  -drain any water from cans and spread on bottom of a rectangular cake dish
 
 3 avocados peeled and crushed
 2 tbsp. lemon juice
 sprinkling of garlic salt
  - mix 3 ingredients well and spread over bean dip
 
 16 oz. sour cream
 1 pkg. taco seasoning mix
 - mix well and spread over avocado layer
 
 1 bunch green onions, chopped fine
 - spread over sour cream layer
 
 2 large tomatoes, sliced, seeds removed, patted dry on paper towels, and diced
 - spread over onions
 
 small can sliced black olives, drained, patted dry, and chopped
 - spread over tomatoes
 
 4-8 oz. cheddar cheese, grated
 - spread over black olives
 
 Notes:
 My boss, Keiko Horton, gave me this recipe.  It’s one of her most popular.
 The trick to keeping the dip from being runny is to drain and (in some
 cases) pat dry with paper towels everything.