1 can (10-1/2 oz) bean dip
3/4 cup sour cream
2 Tbsp taco seasonings
1 can (2 1/2 oz.) sliced black olives, drained
1 cup finely chopped cooked chicken
1 medium tomato, seeded and diced
1 green onion, sliced
1 cup (4 oz.) shredded cheddar cheese
Spread bean dip evenly on a 10 inch to 12 inch serving platter; set aside.
In a small bowl, combine sour cream and taco seasoning; spread carefully over bean dip.
Sprinkle with olives, chicken, tomato, onion, and cheese.
Cover and chill for at least 2 hours.
Serve with tortillas chips.
Yield: 6 to 8 servings