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:


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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