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Mexicano Antipasto Recipe

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This recipe for Mexicano Antipasto is from The Knafelc Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 – 8oz pkg cream cheese
dash garlic salt
½ c. sour cream

1 large avocado, mashed
¼ tsp lemon juice
1 tomato, finely chopped
1- 4oz can green chilies WELL-DRAINED

5 slices bacon, cooked crisp & diced
3 - 4 green onions, finely chopped
¼ c. green olives, sliced

1 – 8oz. bottle hot Taco sauce
1 c. grated cheese
Directions:
Directions:
1. Combine first 3 ingredients and place as first layer on bottom of 9” pie pan.
2. Combine next 4 ingredients and use as second layer.
3. Sprinkle bacon, onion and olives as third layer.
4. Spread taco sauce over all, and sprinkle with grated cheese.
5. Place in refrigerator till serving time.
6. Serve cold with corn chips, tortilla chips, crackers or fresh vegies.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Best made 12-24 hours before serving so flavours can mesh.

 

 

 

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