1 (8 ounce) package cream cheese
1 cup heavy cream
1 cup sour cream
1 medium onion, chopped
1 green bell pepper, chopped
1 medium head lettuce, chopped
1 (3 ounce) can sliced ripe olives
1 (2.25 ounce) package taco seasoning mix
1/2 cup warm water
1 (1.25 ounce) package instant cheese spread-type mix
1/2 cup sour cream
1/8 cup sliced cherry tomatoes
1 (16 ounce) can sliced ripe olives
In a large bowl, blend cream cheese, cream cheese mixture, sour cream and onions. Transfer mixture into a large non-stick skillet and heat over medium heat until bubbly, about 3 minutes.
While the cream cheese mixture is heating, beat together the green pepper, lettuce, olives, taco seasoning and warm water in a medium bowl. Transfer mixture over the cream cheese mixture. Mix taco seasoning, green pepper mixture and sour cream into the mixture.
When the mixture is hot, heat 1 tablespoon of the cream cheese mixture in a medium skillet over medium heat. Simmer about 5 minutes, stirring constantly until all ingredients are thoroughly combined.
Return the mixture to the skillet, and continue cooking about 2 minutes, stirring until incorporated. Add the cream cheese mixture, sour cream, tomatoes, 1/2 can of sliced olives and cream cheese mixture.
When the mixture is heated, spread the cream cheese mixture over the creamed mixture and spread the cream cheese mixture evenly over the mixture. Serve warm or cold.