LAYERED SOMBRERO DIP

l 3/4 cups refried beans (l lb. can)
7 oz. can diced green chilies )l cup) divided
2 med. very ripe avacados, peeled, pitted and mashed
l 3/4 cups thick & chunky salsa (l6 oz. jar) milk, med. or hot, divided
l/4 cup sour cream
l cup cheddar cheese, shredded
l/2 cup sliced ripe olives, drained
sliced green ions
diced tomatoes
tortilla chips
Combine beans and l/2 cup chilis in small bowl. Spread onto bottom of 8″ square baking pan. Combine avocados, l/4 cup salsa and sour cream in small bow; blend well. Spread avocado mixture over bean mixture. Top with remaining l-l/2 cups salsa, cheese, remaining l/2 cup chiles, olives, green onions and tomatoes. Serve with chips. Prodigy