Mexican Antipasto

1 (8 oz) package cream cheese
1/2 cup sour cream
Garlic salt to taste
1 large ripe Genuine California avocado - mashed
1/4 tsp lemon juice
1 tomato finely chopped
1 (4 oz.) can diced green chilies
1 (4 oz.) can chopped green jalapenos
1 (4 oz.) can sliced black olives
5 slices bacon cooked crisp - crumbled
4 to 5 finely chopped green onions
1 jar taco sauce - mild, medium or hot (to taste)
1 to 2 cups shredded cheddar cheese

Layer one:
Whip together cream cheese, sour cream and garlic salt and spread evenly in a 9 inch glass pie dish.

Layer two:
Mash avocado. Add lemon juice and mix well. Combine with chilies, jalapenos and tomatoes and spread evenly

Layer three:
Sprinkle on bacon, green onion and olives.

Layer four:
Spread jar of taco sauce over to completely cover.

Layer five:
Sprinkle finely shredded cheddar evenly over as last layer

Serve with nacho or corn chips

Servings: 6
Source: California Avocado Commission