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Mexi-Cali Layered Dip



1 ripe avacado, peeled, seeded
- and ma; shed
1 c pace thick & chunky salsa
1 ts lemon juice
1/4 ts salt
1/2 md tomato, chopped
3/4 c sour cream
1/2 c shredded cheddar cheese or
1/2 c monterey jack cheese
1/4 c thinly sliced ripe olives


Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice, salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill. To serve, spread sour cream over top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle with cheese and olives. Serve with chips or vegetable dippers. Makes about 3-1/2 cups.













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