Chilled Mexican Appetizer - cooking recipe

Ingredients

1 (9 oz.) can commercial bean dip
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chilies, drained
2 avocados, peeled and chopped
2 small tomatoes, chopped
2 tsp. lemon juice
1 1/2 c. sour cream
1/2 c. mayonnaise
1 (1 1/4 oz.) pkg. taco seasoning mix
1 small green pepper, chopped
1 bunch green onions, chopped
1 (4 1/2 oz.) can chopped ripe olives, drained
2 1/2 c. shredded sharp Cheddar cheese

Preparation

Combine bean
dip,
tomato
paste
and\tgreen
chilies; spread mixture in a 12-inch round platter with sides.
Combine chopped avocados,
tomatoes
and lemon juice; toss and arrange evenly over the
bean mixture; set aside.
Combine sour cream, mayonnaise and taco seasoning mix; spoon over avocado mixture. Combine green pepper,
green onions and ripe olives; sprinkle over sour cream layer.
Top with cheese.
Cover and chill for 2 hours.
Serve with tortilla chips.
Yields 12 cups.