Chilled Mexican Appetizer

1 (9-ounce) can commercial bean dip
1 (6-ounce) can tomato paste
1 (4-ounce) can chopped green chilies, drained
2 avocados, peeled and coarsely chopped
2 small tomatoes, coarsely chopped
2 teaspoons lemon juice
½ cup sour cream
½ cup mayonnaise
1 (1¼-ounce) package taco seasoning mix
1 small green pepper, coarsely chopped
1 bunch green onions, coarsely chopped
1 (2-ounce) jar diced pimento, drained
1 (4¼-ounce) can chopped black olives, drained
2 cups (8-ounces) shredded cheddar cheese
5 cherry tomatoes, quartered
Additional chopped green onion

Combine first three ingredients; spread mixture in a 10-inch pie plate. 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 three ingredients; sprinkle over sour cream mixture. Top vegetable mixture with shredded cheese. Garnish with cherry tomatoes and green onions. Chill. Serve with tortilla chips. Yield: About 12 cups.