LAYERED MEXICAN DIP 
Layers:

1. 2 large avocados, mashed, 1/8 teaspoon garlic, 1/8 teaspoon garlic salt, 1 tablespoon lemon juice and 2 tablespoons mayonnaise. Mix all ingredients.

2. 1 (8 ounce) container sour cream.

3. 1 (16 ounce) jar Pace picante sauce.

4. 3/4 cup black olives, chopped and drained.

5. 3 cups chopped tomatoes.

6. 1 1/2 cups shredded Cheddar cheese.

Layer the above ingredients in 9 x 11 inch cake pan in order given. Chill. Serve with tostadas (Tostitos, Doritos, etc.)

 

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