Mexican Eight-Layer Dip

2 to 3 cups shredded lettuce
1 9-oz can bean dip
1/4 cup picante or taco sauce
1 6-oz container frozen avocado dip, thawed
1 8-oz carton sour cream
1 cup shredded chrddar or taco cheese
1/4 cup sliced green onion (2)
2 tablespoons sliced pitted ripe olives
2/3 cup chopped, seeded tomato (1 Med)
16 cups tortilla chips or crackers

Arrange lettuce on a serving platter. Combine bean dip and picante sauce; spread over lettuce, making a layer 1/4 inch thick. Next layer avocado dip and sour cream. Top with cheese. green onion, and olives. Cover and chill for 4 to 24 hours. Before serving sprinkle with chopped tomato. Serve with tortilla chips or crackers.