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 chiles, drained
2 avocados, peeled and coarsely chopped
2 small 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 small green pepper, coarsely chopped
1 bunch green onions, coarsely chopped
1 (2 oz.) jar diced pimentos, drained
1 (4 1/4 oz.) can chopped ripe olives, drained
2 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 evenly over bean mixture.
Set aside. Combine sour cream, mayonnaise and taco seasoning mix.
Spoon over avocado mixture.
Combine green pepper 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 to 2 hours.
Serve with tortilla chips.
Yields about 12 cups.