mexi-cali layered dip
- Categories
- Appetizer
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Ripe avacado, peeled, seeded and mashed |
| 1 cup | Pace Thick & Chunky Salsa |
| 1 teaspoon | Lemon juice |
| ¼ teaspoon | Salt |
| ½ medium | Tomato, chopped |
| ¾ cup | Sour cream |
| ½ cup | Shredded cheddar cheese OR |
| ½ cup | Monterey Jack cheese |
| ¼ cup | Thinly sliced ripe olives |
Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice, salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill. To serve, spread sour cream over top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle with cheese and olives. Serve with chips or vegetable dippers. Makes about 3-½ cups.
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