Six-Layer Dip Recipe
- 2 ripe avocado, peeled and sliced
- 2 tablespoons lemon juice
- 1/2 tablespoon garlic salt
- 1/8 teaspoon hot pepper sauce
- 1 cup sour cream
- 1 (2.25 ounce) can chopped ripe olives, drained
- 1 (16 ounce) jar thick and chunky salsa, drained
- 2 medium tomatoes, seeded and chopped
- 1 cup 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-in. 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.
