Recipes

[Chicagoan]

Layered Guacamole

8 ripe avocados, pitted and peeled
1 8 oz jar smooth salsa such as pace picante sauce
1 teaspoon garlic salt
1 teaspoon onion powder
seasoned salt and freshly ground black pepper

Other Layers...
1/2 lemon wedge
1-1/2 cups sour cream, stirred well to give it a smoother spreading consistency
1-1/2 cups sharp cheddar cheese grated (by hand)
4 plum (roma) tomatoes, seeded, cut into 1/2 inch diced, and patted with paper towels to remove excess moisture
8 scallions, white and green parts finely chopped
One 3.8 ounce can sliced black olives, drained and dried.
Tortilla chips

To make the guacamole:

In a large bowl, using a potato masher, mash the avocados. Mix into the salsa, garlic salt, and onion powder and stir into the Avocado. Season generously with the seasoned salt and pepper.

Level out the guacamole with a small rubber spatula and squeeze lemon on top.

Spread the sour cream evenly over the guacamole, then add a later of grated cheese.

Sprinkle the olives in a band around the perimeter of the guacamole, and then a band of the tomatoes, and finish with the scallions to create a bulls-eye effect.

The dip can be covered with plastic wrap and refrigerated for up to 4 hours.

Serve chilled, with the tortilla chips for dipping.

[walker]

Another good one, thanks, Chicagoan.  This will be nice for a change as I love guacamole.  What size dish did you use? Some layer recipes work in pie size dish or 8x8 and some spread thinner on platter.  Just wondering....and I assume the garlic salt was twice by mistake?  

[Chicagoan]

thanks for noticing the duplicate, I fixed it in the post.  Either size works... 9x13,  8x8 or a round glass bowl.  It looks pretty in a clear glass bowl.

[walker]

Thanks, Chicagoan, for reply.  I will be trying this recipe.

[poohbear1]

will try this-sounds great