Submitted by Jessica Guinan
From Dip it! by Rick Rogers
4 ripe Hass avocados, pitted and peeled
2 tbsp fresh lime juice
salt to taste
1 1/2 c. sour cream
1 c. mayonnaise
1 one ounce envelope ranch-style dressing & dip mix.
Toppings
3 plum tomatoes, seeded & chopped
3 scallions, white part & green, chopped
1/2 c. shredded cheddar
1 can chopped olives, drained
1/4 c. drained & chopped pickled jalapenos
2 tbsp fresh cilantro (GAG! I would never use this...)
- Mash the avocados and lime juice in a medium bowl until smooth. Season lightly with salt (the next layer is salty and will season the avocados). Spread the avocados in a thick layer on a round or oval platter.
- Stir the sour cream, mayo & dip mix in a small bowl, blending well. Spread over avocados, being sure to cover them completely. Cover loosely with plastic wrap and refrigerate until chilled, about 1 hour (The dip can be prepared to this point up to 5 hours ahead).
- Just before serving, arrange a ring of the tomatoes around the edge of the dip. Make progressively smaller rings of the scallions, cheese, olives & jalapenos, on the dip, ending with the cilantro in the center. Serve immediately.
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