| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Dips, Mexican |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Light or regular cream cheese, softened (8 oz) |
| 2 |
lg |
Ripe avacdos, peeled, seeded and into chunks |
| 1 |
ts |
Seasoned salt |
| 1 |
c |
Territorial House Salsa |
| 2 |
c |
Finely shredded lettuce |
| 1 |
md |
Tomato, seeded and diced |
| 1 |
cn |
Sliced ripe olives, drained |
| 1/2 |
c |
Sliced green onions w/tops |
| 1 |
c |
Shredded cheddar cheese |
|
|
Tortilla chips |
INSTRUCTIONS
Combine cream cheese, avacados and salt in blender or food processor.
Blend or process until smooth, scraping down sides once. Spread onto
12" round platter forming a 10" circle with a rim. Spoon Territorial
House Salsa evenly over avacado mixture; top with lettuce, tomato,
olives, onions and cheese. Serve with chips. Makes 8-10 servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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