Outlaw Salsa Dip

Name: Outlaw Salsa Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 serving(s)
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)

(4)

Recipe by Bone Man

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.

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READY IN: 25mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

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

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