Mexi-cali layered dip
1 servings
Ingredients
| Quantity | 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 |
Directions
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.