MEXICAN ANTIPASTO
Recipe Provided By the California Avocado Commission from a consumer submission
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
Instructions
- Layer one: whip together cream cheese, sour cream and garlic salt and spread evenly in a 9 inch glass pie dish
- Layer two: mash avocado -add lemon juice - mix well
- Combine with chilies, jalapenos and tomatoes and spread evenly
- Layer three: sprinkle on bacon, green onion and olives
- Layer four: spread jar of taco sauce over to completely cover
- Layer five: sprinkle finely shredded cheddar evenly over as last layer
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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