Mexicana Antipasto

• 1 (8 ounce) package cream cheese
• 1 dash garlic salt
• 1/2 cup sour cream
• 1 large avocado, mashed
• 1/2 teaspoon lemon juice
• 1 tomatoes, finely chopped
• 1 (4 ounce) can green chilies
• 5 slices bacon, cooked crisp and diced
• 3 -4 green onions, chopped
• 1/4 cup ripe olives, sliced
• 1/4 cup stuffed green olive, sliced
• 1 (8 ounce) bottle Old El Paso taco sauce (hot)
• 1 cup grated cheddar cheese

1. Combine first three ingredients and use as the first layer in a 9 inch pie plate.
2. Combine the next four ingredients for the second layer.
3. Sprinkle on bacon, green onion and olives.
4. Spread Taco sauce over all.
5. Sprinkle with grated cheddar.
6. Serve cold with corn chips, taco chips or crackers.

cream cheese, garlic salt, sour cream, avocado, lemon juice, tomatoes, green chilies, bacon, ripe olives, green olive, taco sauce, cheddar cheese

Taken from www.food.com/recipe/mexicana-antipasto-100591 (may not work)