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Mexi-cali layered dip
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| Artist: |
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| Categories: |
Dips & Spreads |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| | Ripe avacado, peeled | | | -seeded and mashed | | 1
| cup | Pace Thick & Chunky Salsa | | 1
| tsp | Lemon juice | | 1/4
| tsp | Salt | | 1/2
| med | Tomato, chopped | | 3/4
| cup | Sour cream | | 1/2
| cup | Shredded cheddar cheese | | | -OR | | 1/2
| cup | Monterey Jack cheese | | 1/4
| cup | Thinly sliced ripe olives |
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Procedures:
| 1 | Combine avacado, 2 tablespoons pace thick & chunky salsa, lemon juice, salt; mix well. | | 2 | Stir 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. | | 5 | Spoon remaining pace thick & chunky salsa over sour cream; sprinkle with cheese and olives. | | 6 | Serve with chips or vegetable dippers. | | 7 | Makes about 3-?cups. |
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