Six-Layer Dip Recipe

Six-Layer Dip Recipe photo by Taste of Home

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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.

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Six-Layer Dip Recipe

Prep: 20 min. + chilling

Yield: 20 Servings

20 20

Ingredients

2 medium ripe California 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

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.

Nutritional Facts 2 tablespoons dip (calculated without chips) equals 90 calories, 7 g fat (3 g saturated fat), 14 mg cholesterol, 313 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Six-Layer Dip in Country Woman Christmas Annual 2003, p33