From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 2 to 3 ripe avocados
  • 1/8 teaspoon lemon juice
  • 1 bunch green onions, including tops, chopped
  • 1 sixteen-ounce carton sour cream
  • 1 eight-ounce jar picante or taco sauce
  • 2 ripe tomatoes, chopped
  • 2 small green bell peppers, chopped
  • 8 ounces Monterey Jack cheese, grated
  • Doritos or tortilla chips

Mash avocados in a nine-inch pie plate.  Sprinkle with lemon juice to prevent discoloration.  Layer with remaining ingredients in order, except chips.  Chill four to twelve hours.  Serve with chips.

SERVES: 12 - 15

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