16 oz sour cream
16 oz cream cheese
Salsa – 20 or 24 oz jar
Black olives (sliced – optional)
Mix sour cream and cream cheese in a blender until thick. Spread over bottom of dish, cover with jar of salsa, lettuce, scallions, tomatoes, shredded cheddar cheese, (black olives optional)
This will make either 2 smaller dips or 1 for a 1/2 steam dish size pan.
Layer right before serving; if it is done to early it will become watery.
Serve with nacho chips.