With college bowl season in full swing and NFL playoffs about to start, this is the perfect time for chips and dip. I made this taco dip on New Year's Day and it is de-lish. It's one of those recipes where you start to eat then, 10 minutes later, half of the dish is gone and you're not sure how it happened.
From Karen Fishback
1 pint sour cream
1 - 1-1/2 cups guacamole (about two avocados worth)
1 packet taco seasoning
7 oz. salsa
1 large tomato, chopped
chopped olives (optional)
Layer ingredients, in order, on a deep plate, or pie pan, spreading over the entire surface each time. Serve with tortilla chips or Nacho Doritos.