Mexicana Antipasto

• 1 (8 oz.) pkg. cream cheese
• dash of garlic salt
• 1/2 c. sour cream
• 1 large avocado, mashed
• 1/4 tsp. lemon juice
• 3 to 4 green onions, chopped
• 1/4 c. stuffed green olives, sliced
• 1 tomato, finely chopped
• 1 (4 oz.) can green chilies
• 1 c. grated cheese
• 5 slices bacon, cooked and diced
• 1/4 c. ripe olives, chopped
• 1 (8 oz.) bottle Old El Paso taco sauce (hot)

1. Combine cream cheese, sour cream and garlic salt.
2. Place in a 9-inch pie plate.
3. Combine avocado, lemon juice, tomato and green chilies.
4. Use this as the second layer.
5. Sprinkle on the bacon, green onion and olives.
6. Spread taco sauce over all.
7. Sprinkle with grated cheese.
8. Serve cold with corn chips, taco chips or crackers.

cream cheese, garlic, sour cream, avocado, lemon juice, green onions, green olives, tomato, green chilies, grated cheese, bacon, ripe olives, taco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292284 (may not work)