Mexi-Cali Layered Dip

Course : Dips
Serves: 1
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1 medium ripe avocado -- peeled seeded and mashed
1 cup pace picante sauce
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 medium tomato -- chopped
1/2 cup thinly sliced ripe olives
3/4 cup sour cream
1/2 cup shredded cheddar or monterey jack cheese

Preparation / Directions:

Combine avocado, 2 tablespoons Pace Picante Sauce, lemon juice and salt; mix well. Stir in tomato. Spoon evenly onto bottom of shallow 1-quart clear glass bowl (straight sides preferred). Top with olives; cover and chill. To serve, top olives evenly with sour cream.. Spoon remaining Pace Picante Sauce over sour cream, sprinkle with cheese. Serve with tortilla chips or corn chips. Makes about 3-1/2 cups dip.

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