Spread jalapeno bean dip evenly on a serving platter.

Puree avocados with lime juice, salt, and pepper in a blender until smooth.

Spread the avocado mixture over the bean dip layer.

In a separate bowl, combine sour cream and taco seasoning.

Spread the sour cream mixture over the avocado layer.

Layer chopped scallions evenly over the sour cream.

Layer chopped black olives over the scallions.

Sprinkle shredded Cheddar cheese over the black olives.

Garnish the top with sliced tomatoes and pimento olives.

Refrigerate for at least 5 minutes to allow flavors to meld.

Serve chilled with tortilla chips.