1 (10 1/2 oz.) can bean dip
1 (4 oz.) can diced green chilies
1 (8 oz.) carton avocado dip
1 (4 1/2 oz.) can chopped ripe olives
3 hard cooked eggs, chopped
1 c. shredded Cheddar cheese
1 medium tomato, chopped
Tortilla chips or sliced carrot or zucchini

On a plate, spread bean dip in a 7 inch circle (in center). Top with chilies, avocado dip, then olives, spreading each in a even layer. Sprinkle on the egg, then cheese. Invert a large bowl over all and chill until ready to serve. Top with tomato before serving. Set out with chips or vegetable slices. Serves 10.