Categories: Dips, Mexican 
      Yield: 1 servings 
  
      1    Ripe avacado, peeled,             3/4 c  Sour cream 
           -seeded and mashed                1/2 c  Shredded cheddar cheese 
      1 c  Pace Thick & Chunky Salsa                -OR 
      1 ts Lemon juice                       1/2 c  Monterey Jack cheese 
    1/4 ts Salt                              1/4 c  Thinly sliced ripe olives 
    1/2 md Tomato, chopped                 
  
  Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice, 
  salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate 
  or into 8" pie plate; cover and chill. To serve, spread sour cream over 
  top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle 
  with cheese and olives. Serve with chips or vegetable dippers. Makes about 
  3-1/2 cups.