Enchilada Dip

On a 15 inch oval meat platter:

Spread 1 1/2 cans of refried beans
On top of that, spread 1 1/2 - 2 small containers (from the supermarket) of
guacamole dip (o.k., that's the easy way; you can also make the guac from
scratch)
On top of that spread: 1 1/2 C. sour cream mixed with 1/3 C. mayonnaise and
1/2 package of dry taco seasoning
On top of that spread about 3 C. of chopped, seeded fresh tomatoes. Press the
tomatoes down LIGHTLY.
On top of that spread about 1 C. of finely chopped
scallions. Press the onions down LIGHTLY.
On top of that sprinkle one 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 3-4 hours until thoroughly
chilled. Serve with tortilla chips. Do not let sit out for more than 2 hours.