Enchilada Dip

On a 15" oval meat platter:

Spread 1-1/2 cans of refried beans

On top of that, spread 1-1/2 to 2 small containers (from the
supermarket) of guacamole dip (o.k., that's the easy way; you can
also make the guacamole from scratch.)

On top of that spread: 1-1/2 cups sour cream mixed with 1/3 cup
mayonnaise and 1/2 package of dry taco seasoning .

On top of that spread about 3 cups of chopped, seeded, fresh
tomatoes.  Press the tomatoes down lightly.

On top of that spread about 1 cup of finely chopped scallions. Press
the onions down lightly.

On top of that sprinkle 1 small can of chopped ripe olives.

In the center of this top layer, put a dab of the sour cream mix and
a cilantro leaf as garnish.  

Cover with plastic wrap and refrigerate for 3 to 4 hours until
thoroughly chilled. Serve with tortilla chips. Do not let sit out for
more than 2 hours.