Put this out with lots of corn chips or triscuits and watch it fly! You can make this 4 to 5 hours ahead of time and refrigerate.

9"x13" pyrex dish. Spread the following ingredients in the order given:

2 cans of Bean Dip
2 cans Enchilada Dip
1 pint Guacomole
2 pints sour cream
1/2 cup chopped black olives
1/3 cup chopped scallions
2 tomatoes - seeded & cut in small dice
1 cup grated cheddar cheese
1/3 cup chopped fresh parsley

Spread the ingredients into the pyrex dish - in the order given. Use as much sour cream as necessary to completely cover the bottom ingredients. Then continue with the black olives, etc.

Note: If you like the flavor of cilantro, then add 1/4 cup of finely snipped cilantro along with the parsley.