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 coarsely chopped
2 small tomatoes, coarsely chopped
2 tsp. lemon juice
1/2 c. commercial sour cream
1/2 c. mayonnaise
1 (1 1/4 oz.) pkg. taco seasoning mix
1 small green pepper, coarsely chopped
1 bunch green onions, coarsely chopped
1 (2 oz.) jar diced pimiento, drained
1 (4 1/4 oz.) can chopped ripe olives, drained
2 (8 oz.) c. shredded extra sharp Cheddar cheese
5 cherry tomatoes, quartered
additional chopped green onions

Preparation

Combine first 3 ingredients; spread mixture in 12-inch round platter with sides.
Combine chopped avocados, tomatoes and lemon juice; toss and arrange over bean mixture.
Set aside.