1 (9 oz.) can 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. mayonnaise
1 c. sour cream
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 c. (8 oz.) shredded extra-sharp cheddar cheese
3 cherry tomatoes, quartered
additional chopped green onions

Combine first 3 ingredients, spread mixture in a 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 peppers and next 3 ingredients; sprinkle over sour cream mixture. Top vegetable mixture with cheese. Garnish with cherry tomatoes and green onions. Cover and chill for 1 to 2 hours. Serve with tortilla chips.