Shelly's Recipe

MEXICAN ANTIPASTO

Category: Dips - Cold

1 (8 oz) pkg cream cheese, room temperature
Dash garlic powder
1 cup sour cream
1 large avocado, mashed
1/4 tsp lemon juice
1 tomato, finely chopped
4 oz can green chilies
5 slices bacon, cooked crisp and diced
3-4 green onions, chopped
1/4 cup sliced ripe olives
1/4 cup sliced stuffed green olives
8 oz bottle taco sauce (hot)
1 cup grated cheddar cheese

Combine cheese, garlic and sour cream and use as the first layer in a 9 inch pie plate.

Combine avocado, lemon juice, tomato and green chillies 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.