1 (9 oz.) pkg. bean dip or jalapeno bean dip
1/2 sm. can tomato paste
1 (4 oz.) can chopped green chiles, drained
2 avocados, peeled and coursely chopped
2 sm. tomatoes, coursely chopped
2 tsp. lemon juice
1/2 c. sour cream
1/2 c. mayonnaise
1 (1 1/4 oz.) pkg. taco seasoning mix
1 sm. green pepper, coursely chopped
1 sm. bunch green onions, chopped
1 (2 oz.) can chopped pimento, drained
1 (4 1/4 oz.) can chopped ripe olives, drained
2 c. shredded extra sharp Cheddar cheese

Combine first 3 ingredients; spread mixture in 12 inch round platter with sides. Combine chopped avocados, tomatoes and lemon juice. Arrange evenly over bean mixture. Combine sour cream, mayonnaise and taco seasoning mix; spoon over avocado mixture.

Combine green pepper and next 3 ingredients; sprinkle over sour cream mixture. Top with cheese. Cover and chill at least 1 to 2 hours. Serve with tortilla chips.