Mexi-Cali Layered Dip
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
avocados
ripe, peeled, pitted, and mashed |
|
| 1 | cup |
pace picante sauce
|
* |
| 1 | teaspoon |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | medium |
tomatoes
chopped |
|
| ½ | cup |
olives
ripe, thinly sliced |
*
|
| ¾ | cup |
sour cream
|
|
| ½ | cup |
monterey jack cheese
or cheddar |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
avocados
ripe, peeled, pitted, and mashed |
|
| 237 | ml |
pace picante sauce
|
* |
| 5 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 0.5 | medium |
tomatoes
chopped |
|
| 118 | ml |
olives
ripe, thinly sliced |
*
|
| 177 | ml |
sour cream
|
|
| 118 | ml |
monterey jack cheese
or cheddar |
*
|
Directions
Combine avacado, 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 of corn chips. Make about 3½ cups dip.
