 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
|
Tortilla chips make great scoopers for this dip, which is a family favorite after we open Christmas gifts. Sometimes I serve it in a glass bowl-just to show off the pretty layers. Ingredients:
2 medium ripe avocados, peeled and sliced |
2 tablespoons lemon juice |
1/2 tablespoon garlic salt |
1/8 teaspoon hot pepper sauce |
1 cup (8 ounces) sour cream |
1 can (4-1/4 ounces) chopped ripe olives, drained |
1 jar (16 ounces) thick and chunky salsa, drained |
2 medium tomatoes, seeded and chopped |
1 cup (8 ounces) shredded cheddar cheese |
tortilla chips |
Directions:
1. In a large bowl, mash the avocados with lemon juice, garlic salt and hot pepper sauce. Spoon into a deep-dish 10-in. pie plate or serving bowl. Layer with sour cream, olives, salsa, tomatoes and cheese. Cover and refrigerate for at least 1 hour. Serve with chips. Yield: 2-1/2 cups.
|
|