Six-Layer Dip

By dette

Tortilla chips make great scoopers for this dip, which is a family favorite after we open Christmas gifts. Sometimes I serve it in a glass bowl-just to show off the pretty layers.

Ingredients

• Ingredients
• 2 medium ripe avocados, peeled and sliced
• 2 tablespoons lemon juice
• 1/2 tablespoon garlic salt
• 1/8 teaspoon hot pepper sauce
• 1 cup (8 ounces) sour cream
• 1 can (4-1/4 ounces) chopped ripe olives, drained
• 1 jar (16 ounces) thick and chunky salsa, drained
• 2 medium tomatoes, seeded and chopped
• 1 cup (8 ounces) shredded cheddar cheese
• Tortilla chips

Preparation

Step 1

Directions
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. Yield: 2-1/2 cups