Six Layer Mexican Dip - cooking recipe

Ingredients

2 large avocados
1/8 tsp. garlic powder
1/8 tsp. garlic salt
1 Tbsp. lemon juice
2 Tbsp. mayonnaise
1 (8 oz.) carton sour cream
2 (8 oz.) jars picante sauce
3/4 c. chopped ripe olives
3 c. (about 3 medium), peeled and chopped tomatoes
1 1/2 c. (6 oz.) shredded Cheddar cheese

Preparation

Peel,
seed
and mash avocados;
stir in garlic powder, garlic salt,
lemon
juice and mayonnaise.
Spread evenly in a 12 x
8 x 2-inch baking dish.
Carefully spread the sour cream over avocado mixture.