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Ingredients:
- 3 ripe avocados or 1 1/2 to 2 cups guacamole
- 1 tablespoon lemon juice
- 1 cup sour cream
- 1 small can sliced black olives
- 2 green onions, finely chopped
- 1 cup picante sauce or salsa
- 1 cup finely shredded Monterey Jack cheese or Mexican blend
- Tortilla chips
Preparation:
In bowl, mash avocados with the lemon juice. If desired, substitute 1 1/2 to 2 cups prepared guacamole. Spread avocado mixture
evenly in bottom of 9-inch pie plate. Spread sour cream over top.
Sprinkle with green onions and olives. Spoon picante sauce over
sour cream, then sprinkle the cheese over all. Cover and refrigerate
until serving time. Serve with chips for dipping. When making this
dish ahead, spread the sour cream completely over the avocado
layer so it won't darken while the pie is stored in the refrigerator.
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