Monday, October 27, 2014
Bravo Avocado
Bravo Avocado
3 to 5 ripe avocados, mashed
1 bunch green onions, chopped 1 can chopped ripe olives (2 25 oz)
1 carton sour cream (16 oz)
16 oz. Picante sauce
8 to 10 oz. Cheddar cheese shredded
Layer avocados, green onions, olives and sour cream on a large round chop
plate. Cover and seal with Picante sauce (You may not need all of it). Cover
all with Cheddar cheese. Cover with Saran wrap and refrigerate. May be
served the same day or the next day.
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