1 large can ( 30 or 40 oz. ) can refried beans
1 can chopped green chilies 
1 cup bottled salsa, such as Pace's Picante
8 oz. sour cream, thined with 2 tablespoon milk 
1 cup shredded marbled Cheddar/monterey jack cheese 
2 cups iceberg lettuce, shredded
1/2 cup chopped tomatoes
4 or 5 radishes, thinly sliced
2 tablespoon rice wine vinegar
1/2 teaspoon salt 
1 small can sliced black olives, drained 
2 avocados, peeled, and diced, sprinkled with lime or lemon juice 
Tortilla chips 

Place beans in skillet over medium heat. Add green chiles and mix well. Cook and stir until heated through. Set aside to cool.

Make salad. Shred lettuce and mix with tomato and radishes in a medium size bowl. Add vinegar and salt and toss to mix.

Assemble the dip:

• Spread the bean mixture in the bottom of a 9 x 13 inch dish.
• Spread the sour cream over the beans.
• Spoon salsa over the sour cream
• Sprinkle the cheese over the salsa
• Cover with the Salad mixture, leaving a hole in the center.
• Put the diced avocados in the hole.
• Sprinkle the black olives over all.

Serve with the tortilla chips