1 (9 oz.) can bean dip
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chilies, drained
2 avocados, peeled and coarsely chopped
2 sm. tomatoes, coarsely 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, coarsely chopped
1 bunch green onions, coarsely chopped
1 (2 oz.) jar diced pimento, drained
1 (4 1/4 oz.) can chopped ripe olives, drained
2 c. (8 oz.) shredded extra sharp Cheddar cheese
5 cherry tomatoes, quartered
Additional chopped peppers

Combine first 3 ingredients; spread mixture in a 12 inch round platter with sides. Combine chopped avocados, tomatoes, and lemon juice; toss and arrange evenly over bean mixture. Set aside. Combine sour cream, mayonnaise, and taco seasoning mix; spoon over avocado mixture. Combine green peppers and next 3 ingredients; 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. Makes about 12 cups.