1 (10 1/2 oz.) can Frito bean dip
1 (4 oz.) can diced Ortega chiles
1 (8 oz.) carton avocado dip
1 (4 1/2 oz.) can chopped ripe olives
1 c. of shredded cheese
1 med. tomato chopped
1 bag of tortilla chips for dipping

On a plate, spread bean dip in 7 inch circle. Top with chiles, avocado dip, olives, spreading each in even layer on top of each other. Sprinkle on shredded cheese. Top with tomato just before serving.