1 300g BBCC Smoky Red Bean Salsa
1 cup guacamole
2 greenonions, finely chopped
1 cup shredded cheese
1/4 cup sliced black olives
1 large tomato, seeded and diced
1-2 cups finely shredded lettuce
1/2 cup sour cream
coriander sprigs
sliced jalapeno chillis (fresh or pickled - optional)
1-2 bags BBCC Cornchips

Cover a medium platter with the Smoky Red Bean Salsa, leaving a 1 1/2 " border around the edge.
Spread guacamole over that, leaving a small border of salsa and sprinkle with shredded cheese. 
Arrange shredded lettuce like spokes of a wheel and fill in alternating wedges with olives,
tomatoes and spring onions. 

Up to this point, the dip can be prepared several hours in advance. 
Cover with plastic and refrigerate.

If made ahead, allow dip to come to room temperature. 

Before serving, spoon a mound of sour cream in the center and garnish with chillis and coriander.
Tuck cornchips around the outer edge.
If you prefer yours heated, layer salsa, guacamole and cheese on a pizza pan and heat
in a 200 degree oven for 15 - 20 minutes. 
Remove from oven and add remaining ingredients.  
Serves 4