Categories: Dips, Mexican 
      Yield: 10 servings 
  
      1 pk Light or regular cream 
           -cheese, softened (8 oz) 
      2 lg Ripe avacdos, peeled, seeded 
           -and into chunks 
      1 t  Seasoned salt 
      1 c  Territorial House Salsa 
      2 c  Finely shredded lettuce 
      1 md Tomato, seeded and diced 
      1 cn Sliced ripe olives, drained 
    1/2 c  Sliced green onions w/tops 
      1 c  Shredded cheddar cheese 
           Tortilla chips 
  
  Combine cream cheese, avacados and salt in blender or food processor. 
  Blend or process until smooth, scraping down sides once. Spread onto 
  12" round platter forming a 10" circle with a rim. Spoon Territorial 
  House Salsa evenly over avacado mixture; top with lettuce, tomato, 
  olives, onions and cheese. Serve with chips. Makes 8-10 servings.