Recipe
1 ripe avocado, peeled, seeded and mashed
1 c. Pace Picante Sauce
1 tsp.lemon juice
1/4 tsp. salt
1/2 med. tomato, chopped
1/2 c. thinly sliced ripe olives
3/4 c. sour cream
1/2 c. shredded cheddar or Monterey Jack cheese
Combine avocado, 2 tbs. Pace, lemon juice and salt; mix well. Stir in tomato. spoon evenly onto bottom of shallow 1 quart clear glass bowl (straight sides preferred). Top with olives; cover and chill. To serve, top olives evenly with sour cream. Spoon remaining Pace over sour cream, sprinkle with cheese. Serve with tortilla chips. Makes about 3 1/2 c. dip |
Melissa from Moseley, VA
Melissa's Recipes |