Mexican Dip/Casserole

--LAYER 1:--

2 avocados
1/8 tsp. garlic powder
1/8 tsp. garlic salt
1 Tbsp. lemon juice
2 Tbsp. mayonnaise

-LAYER 2:--

8 oz. sour cream

-LAYER 3:--

2 (16 oz.) jars picante sauce, drained

-LAYERS 4 & 5:--

3/4 cup black olives, chopped
3 tomatoes, chopped
6 to 8 oz. Cheddar cheese, shredded

Spread avocado mixture in the bottom of 12 x 8 x 2 inch casserole. Top
with sour cream. Top with drained picante sauce. Alternate olives,
tomatoes and cheese using each ingredient twice to form layers 4 and 5.
Serve with tortilla chips.


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