Mexican Dip

1 bunch Green onions, chopped
2 Avocadoes, chopped
2 Tomatoes, chopped
8 oz Monterey Jack cheese, grated
8 oz jar Picanté sauce
1 pint Sour cream
Fresh parsley

On large round plate or two small plates, layer:

Onions
Avocadoes
Tomatoes
Cheese

Pat into round mound. Poke holes in mound with fork and pour picanté sauce over so it goes inside vegetable mound. Top gently with sour cream spread on with a knife like icing. Top with parsley sprigs.
Chill two hours or overnight and serve with Tostidoes.

Serves 10-15 people.

NOTE: Picanté sauce may run around sides of plate – soak up with paper towel.

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