1 c. Hellmann's mayonnaise
1 c. sour cream
2 c. drained, chopped black olives
1 1/2 c. chopped green onions, about 1 sm. bunch
1 c. chopped cilantro
1/4 c. lime juice
2 cloves garlic, minced
1/4 tsp. (or more) Tabasco
Tortilla chips

Combine mayonnaise and sour cream, stirring to blend. Add olives, onions, cilantro, lime juice, garlic and 1/4 teaspoon Tabasco; season with salt and pepper. Taste, adding more Tabasco, if desired. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour but up to 8 hours. Serve with tortilla chips. Servings: 4 cups.