Mexican Nacho Dip
Mexican Nacho Dip
from Atlanta Cooknotes
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INGREDIENTS:
2 to 3 ripe avocados
1/8 teaspoon lemon juice
1 bunch green onions, including tops, chopped
1 sixteen-ounce carton sour cream
1 eight-ounce jar picante or taco sauce
2 ripe tomatoes, chopped
2 small green bell peppers, chopped
8 ounces Monterey Jack cheese, grated
Doritos or tortilla chips
TO PREPARE:
Mash avocados in a nine-inch pie plate. Sprinkle with lemon juice to prevent discoloration. Layer with remaining ingredients in order, except chips. Chill four to twelve hours. Serve with chips.
SERVINGS: 12 to 15
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Copyright 1982 The Junior League of Atlanta, Inc. All rights reserved.
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