Outlaw Salsa Dip

This is an easy way to modify salsa into something just a bit better and it's a different dish to put on the coffee table during the Superbowl too. It's from a newspaper clipping.

• Ready In: 25 mins
• Serves: 10

Ingredients

• 2  avocados, pulp scooped out
• 1 1⁄2 tablespoons fresh lemon juice
• 12  ounces chunky salsa
• 8  ounces sour cream
• 2  cups monterey jack cheese, shredded
• 1⁄3 cup black olives, sliced
• 3  scallions, trimmed and chopped
• 1  cup fresh tomato, chopped (I use Romas)

Directions

1. Pour the lemon juice into a bowl and mash up the avocado pulp into it.
2. Spread this in the bottom of a 7x11-inch casserole dish.
3. Drain the salsa in a colander and then mix it with the sour cream. Spread this over the avocado layer.
4. Sprinkle the top with the tomatoes, cheese, scallions and olives.
5. Refrigerate for up to a day in advance (covered with cling wrap) and serve cold with tortilla chips.