Ingredients
1 16-oz jar black bean dip
1 cup sour cream
1 cup thick salsa (drained)
1 cup shredded lettuce
1 cup shredded cheese
1/2 cup chopped green onions
2 Tbsp sliced pitted ripe olives
Preparation
Spread bean dip on bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over dip.
Refrigerate several hours, or overnight.
