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Six-Layer Dip

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.—Etta Gillespie, Elmendorf, Texas
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2-1/2 cups

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 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 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.
Nutrition Facts
2 tablespoons: 90 calories, 7g fat (3g saturated fat), 14mg cholesterol, 313mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 2g protein.

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