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Mexi-Cali Layered 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 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.
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