Mexicana Antipasto

Banditos steal for this

Mexicana Antipasto
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Ingredients
  1. 8 oz. cream cheese 250g
  2. dash garlic powder
  3. 1/2 cup sour cream (fat free is fine) 125ml
  4. 1 large avocado, mashed
  5. 1/4 tsp. lemon juice 1ml
  6. 1 tomato, finely chopped
  7. 1 – 4 oz. can green chilies 114ml
  8. 5 slices bacon, cooked crisp & diced
  9. 3-4 green onions, chopped
  10. 1/4 cup sliced ripe olives 60ml
  11. 1/4 cup sliced stuffed green olives
  12. 60ml
  13. 1 – 8 oz. bottle taco sauce (hot) 250ml
  14. 1 cup grated cheddar cheese 250ml
Instructions
  1. Combine cheese, garlic and sour cream and use as the first layer in a 9″ (23cm) pie plate. Combine avocado, lemon juice, tomato and green chilies for the second layer. Sprinkle on bacon, green onion and olives. Spread taco sauce over all and sprinkle with grated cheddar. Refrigerate. Serve with corn chips or taco chips. Serves 10-12 – hopefully.
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Posted in Recipes, Appetizers, Dips & Sauces and tagged , .

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