Ingredients
- 1 ripe avacado
- 1/2 tomato
- 240 ml pace picante sauce
- 180 ml sour cream
- 65 gr thinly ripe olives (sliced)
- 55 gr cheddar (shredded)
- 5 ml lemon juice
- 1 gr salt
-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.
