• ½ - 16oz jar of On The Border^® Salsa
• 9oz can of On The Border^® Bean Dip
• 9oz guacamole
• 1 pint sour cream
• 8oz package cheddar cheese, shredded
• 1 green bell pepper, chopped
• 4oz can black olives, chopped
• 1 medium onion, chopped
• 1 bag of On The Border^® Tortilla Chips

Spread bean dip on the bottom of a pie dish and layer guacamole, sour cream and salsa and sprinkle cheddar cheese on top. Add chopped onion, bell pepper, and olives. Refrigerate. Serve with On The Border^® Tortilla Chips.