Roxy
New member
Six-Layer Dip:
2 medium ripe avocados, peeled and sliced
2 T. lemon juice
1/2 T. Garlic Salt
1/8 tsp. Hot Pepper Sauce
1 cup sour cream
1 can (4-1/4 oz.s) chopped ripe olives, drained
1 jar (16-oz.s) Thick and Chunky Salsa, drained
2 medium tomatoes, seeded and chopped
1 cup-(8-oz.s) Shredded Cheddar Cheese
Tortilla Chips
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.
2 medium ripe avocados, peeled and sliced
2 T. lemon juice
1/2 T. Garlic Salt
1/8 tsp. Hot Pepper Sauce
1 cup sour cream
1 can (4-1/4 oz.s) chopped ripe olives, drained
1 jar (16-oz.s) Thick and Chunky Salsa, drained
2 medium tomatoes, seeded and chopped
1 cup-(8-oz.s) Shredded Cheddar Cheese
Tortilla Chips
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.