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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 1 |
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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 3 1/2 cups dip.
| Ingredients:
1/2 Cup(s) thinly sliced ripe olives
1/2 tomato,chopped
417/10000 Ounce(s) salt
13/2500 Quart(s) lemon juice
1 Cup(s) pace picante sauce
1 ripe avacado,peeled,pitted, and mashed
4 43/249 Ounce(s) shredded cheddar cheese
6 Ounce(s) sour cream |
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