Ingredients
2 medium ripe avocados, peeled and sliced2 tablespoons lemon juice1/2 tablespoon garlic salt1/8 teaspoon hot pepper sauce1 cup sour cream1 can (4-1/4 ounces) chopped ripe olives, drained1 jar (16 ounces) thick and chunky salsa, drained2 medium tomatoes, seeded and chopped1 cup shredded cheddar cheeseTortilla chips
Preparation
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.
