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MEXICAN ANTIPASTO
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Recipe Provided By

Layered dip for nacho chips

Ingredients

  • 1.000 1
    package cream cheese - 8 oz
  • 0.500 ½ cup
    sour cream
  • 0.000
    Garlic salt to taste
  • 1.000 1
    large ripe Genuine California avocado - mashed
  • 0.250 ¼ tsp.
    lemon juice
  • 1.000 1
    tomato finely chopped
  • 1.000 1
    4oz. can diced green chilies
  • 1.000 1
    4oz. can chopped green jalapenos
  • 1.000 1
    4oz. can sliced black olives
  • 5.000 5
    slices bacon cooked crisp - crumbled
  • 4.000 4
    to 5 finely chopped green onions
  • 1.000 1
    jar taco sauce - mild, medium or hot (to taste)
  • 1.000 1
    to 2 cups shredded cheddar cheese

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Instructions

  1. Layer one: whip together cream cheese, sour cream and garlic salt and spread evenly in a 9 inch glass pie dish
  2. Layer two: mash avocado -add lemon juice - mix well
  3. Combine with chilies, jalapenos and tomatoes and spread evenly
  4. Layer three: sprinkle on bacon, green onion and olives
  5. Layer four: spread jar of taco sauce over to completely cover
  6. Layer five: sprinkle finely shredded cheddar evenly over as last layer
  7. Serve with nacho or corn chips

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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