Easy Mexican Dip - cooking recipe

Ingredients

10 1/2 oz. can bean dip
4 oz. can diced green chiles
8 oz. carton avocado dip
4 1/2 oz. can chopped ripe olives
3 hard-boiled eggs, chopped
1 c. shredded Cheddar cheese
1 medium tomato, chopped

Preparation

On a plate, spread bean dip in a 7-inch circle.
In even layers, top with chiles, then avocado dip, then olives.
Sprinkle on eggs, then cheese.
Invert a large bowl over all and chill until ready to serve.
Top with tomato before serving.
Serve with tortilla chips or sliced zucchini and carrots.