Recipe - Mexi-Cali Layered Dip

1 Ripe avacado,peeled,pitted,
and mashed
1 cup PACE Picante Sauce
1 teaspoon Lemon juice
One fourth teaspoon Salt
One half md Tomato,chopped
One half cup Thinly cut or sliced up ripe olives
Three fourths cup Sour cream
One half cup Shredded cheddar or Monterey
Jack cheese

Combine avacado, 2 tablespoons PACE Picante Sauce, lemon juice and salt;
mix well. Stir in tomato. Spoon evenly onto bottom of shallow 1quart clear
glass bowl (straight sides preferred). Top with olives; cover and chill. To
serve, top olives evenly with sour cream. Spoon remaining PACE Picante
Sauce over sour cream, sprinkle with cheese.

Serve with tortilla chips of corn chips.

Make about 3 One half cups dip.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini