"Those who forget the pasta are condemned to reheat it."--Unknown

Mexican Layered Dip Recipe

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This recipe for Mexican Layered Dip, by , is from The Watson Family Cookbook and Memories Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Watson
Added: Sunday, July 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Ripe avocado, 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 Cup Sour cream
1/2 Cup Shredded cheddar cheese OR
1/2 Cup Monterey Jack cheese
1/4 Cup Thinly sliced ripe olives

Directions:
Directions:
Combine avocado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice, salt; mix well. Stir in tomato.

Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill.

To serve, spread sour cream over top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle with cheese and olives. Serve with chips or vegetable dippers.

Number Of Servings:
Number Of Servings:
Abt. 3 1/2 Cups
Preparation Time:
Preparation Time:
45 min

 

 

 

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