Mexi-cali layered dip
- Yield:
Mexi-cali layered dip ingredients
- 1 Ripe avacado, peeled
- -seeded and mashed
- 1 c Pace Thick & Chunky Salsa
- 1 t Lemon juice
- 1⁄4 t Salt
- 1⁄2 med Tomato, chopped
- 3⁄4 c Sour cream
- 1⁄2 c Shredded Cheddar cheese
- -OR
- 1⁄2 c Monterey Jack cheese
- 1⁄4 c Thinly sliced ripe olives
Cooking Mexi-cali layered dip
1. Combine avacado, 2 tablespoons pace thick & chunky salsa, lemon juice, salt; mix well.
2. Stiri in tomato.
3. Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill.
4. To serve, spread sour cream over top. Spoon remaining pace thick & chunky salsa over sour cream; sprinkle with cheese and olives.
5. Serve with chips or vegetable dippers.
6. Makes about 3-½ cups.
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