Yield: 10 servings
|1 pack||Light or regular cream cheese, softened (8 oz)|
|2 larges||Ripe avacdos, peeled, seeded and into chunks|
|1 teaspoon||Seasoned salt|
|1 cup||Territorial House Salsa|
|2 cups||Finely shredded lettuce|
|1 medium||Tomato, seeded and diced|
|1 can||Sliced ripe olives, drained|
|½ cup||Sliced green onions w/tops|
|1 cup||Shredded cheddar cheese|
|\N \N||Tortilla chips|
Combine cream cheese, avacados and salt in blender or food processor.
Blend or process until smooth, scraping down sides once. Spread onto 12" round platter forming a 10" circle with a rim. Spoon Territorial House Salsa evenly over avacado mixture; top with lettuce, tomato, olives, onions and cheese. Serve with chips. Makes 8-10 servings.