Mexi-Cali Layered Dip

Recipe Ingredients

1		Ripe avocado - peeled
		Seeded and mashed
1 cup	237ml	Pace picante sauce
1 teaspoon	5ml	Lemon juice
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Tomato - chopped (medium)
1/2 cup	118ml	Thinly sliced ripe olives
3/4 cup	177ml	Sour cream
1/2 cup	73g / 2.6oz	Shredded cheddar or Monterey Jack cheese

Recipe Instructions

Combine avocado, 2 tablespoons Pace Picante Sauce, 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 Picante Sauce over sour cream, sprinkle with cheese.

Serve with tortilla chips or corn chips.

Makes about 3-1/2 cups dip.

Source:
Susan Scott Waters - Party Receipts

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