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CHILLED MEXICAN APPETIZER 
1 (9 oz.) can commercial bean dip
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chilies, drained
2 avocados, coarsely chopped
2 sm. tomatoes, coarsely chopped
2 tsp. lemon juice
1/2 c. sour cream
1/2 c. mayonnaise
1 env. taco seasoning mix
1 sm. green pepper, chopped
1 bunch chopped green onions
1 (2 oz.) jar diced pimento, drained
1 (4 1/2 oz.) can chopped ripe olives, drained
2 c. shredded extra sharp Cheddar cheese

Combine bean dip, tomato paste, and chilies and spread over 12-inch round platter and sides. Combine avocado, tomatoes, lemon juice; toss and arrange over bean mixture. Set aside.

Combine sour cream, mayonnaise, taco seasoning and spread over avocado mixture. Combine green pepper, onions, pimento and olives and sprinkle over sour cream mixture.

Top vegetable mixture with cheese. Garnish with cherry tomatoes and green onions. Cover and chill 1-2 hours. Serve with tortilla chips. Yield: about 12 cups.

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