Keep leftover guacamole from becoming discolored by covering the surface with plastic wrap and storing it in an airtight container in the refrigerator. This will slow the process that causes browning.
7 oz package of tortilla cchips hips
8 oz jalapeno o bean dip
1 cup sour cream
1/2 cup medium salsa
8 oz guacamole dip
1 cup shredded Cheddar cheese
1 large tomato, chopped
2 Tbsp chopped black olives
4 green onions, sliced
Preheat oven to 350°F. Arrange a single layer of tortilla chips over the bottom and up the side of a 9-inch pie plate.
Spread the bean dip evenly over the chips. Bake for 10 minutes.
Mix sour cream and salsa in a small bowl. Spoon over the bean dip. Spread the guacamole dip over the sour cream mixture. Sprinkle with seasoned salt.
Sprinkle layers of Cheddar, tomato, olives and green onions over the top. Serve with additional tortilla chips.
For an ultra-quick cold appetizer, prepare the dip in layers and serve the tortilla chips on the side. To save time, look for canned black olives that are already pitted and chopped.