Chilled Mexican Appetizer

• 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

1. Combine bean
2. dip,
3. tomato
4. paste
5. andtreen
6. chilies; spread mixture in a 12-inch round platter with sides.
7. Combine chopped avocados,
8. tomatoes
9. and lemon juice; toss and arrange evenly over the
10. bean mixture; set aside.
11. Combine sour cream, mayonnaise and taco seasoning mix; spoon over avocado mixture. Combine green pepper,
12. green onions and ripe olives; sprinkle over sour cream layer.
13. Top with cheese.
14. Cover and chill for 2 hours.
15. Serve with tortilla chips.
16. Yields 12 cups.

commercial bean, tomato paste, green chilies, avocados, tomatoes, lemon juice, sour cream, mayonnaise, taco seasoning mix, green pepper, green onions, chopped ripe olives, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332488 (may not work)