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Categories:Viewed: 110 - Published at: 3 years ago
Ingredients
- 2 avocados, pulp scooped out
- 1 1/2 tablespoons fresh lemon juice
- 12 ounces chunky salsa
- 8 ounces sour cream
- 2 cups monterey jack cheese, shredded
- 1/3 cup black olives, sliced
- 3 scallions, trimmed and chopped
- 1 cup fresh tomato, chopped (I use Romas)
Method
- Pour the lemon juice into a bowl and mash up the avocado pulp into it.
- Spread this in the bottom of a 7x11-inch casserole dish.
- Drain the salsa in a colander and then mix it with the sour cream. Spread this over the avocado layer.
- Sprinkle the top with the tomatoes, cheese, scallions and olives.
- Refrigerate for up to a day in advance (covered with cling wrap) and serve cold with tortilla chips.
