Crowd Cooking -- Six Layer Dip

[Guest guest]

Six Layer Dip

 

2 medium ripe avocados, peeled and sliced

2 TB lemon juice

1/2 TB garlic salt

1/8 tsp. hot pepper sauce

1 cup (8 oz.) sour cream

1 can (2-1/4 oz.) chopped ripe olives, drained

1 jar (16 oz.) thick and chunky salsa, drained

2 medium tomatoes, seeded and chopped

1 cup (8 oz.) shredded Cheddar cheese

Tortilla chips

 

In a large bowl, mash the avocados with lemon juice, garlic salt and hot

pepper sauce.

 

Spoon into a deep dish 10 " pie plate or serving bowl.

 

Layer with sour cream, olives, salsa, tomatoes and cheese.

 

Cover and refrigerate for at least 1 hour. Serve with chips. 

 

Yield:  2-1/2 cups.