1In medium bowl, combine sour cream, cream cheese and Monterey Jack cheese; mix well. Spread evenly on 10-inch serving plate. Refrigerate 5 to 10 minutes or until slightly set.
2Carefully spread bean dip over sour cream mixture. Spread salsa over bean dip. Spoon guacamole over salsa. Sprinkle with olives.
3Serve immediately, or cover and refrigerate dip until serving time. Serve with tortilla chips.