Mexi-cali Layered Dip

Ingredients

1 ripe avacado
240 ml pace picante sauce
5 ml lemon juice
1 gr salt
1/2 tomato
65 gr thinly ripe olives
180 ml sour cream
55 gr cheddar

Instructions

-Jack cheese Combine avacado, 2 tablespoons PACE Picante Sauce, lemon juice and salt; mix well. Stir in tomato. Spoon evenly onto bottom of shallow 1 litre clear glass bowl (straight sides preferred). Top with olives; cover and chill. To serve, top olives evenly with sour cream. Spoon remaining PACE Picante Sauce over sour cream, sprinkle with cheese. Serve with tortilla chips of corn chips. Make about 3.5 cups dip.