Mexicali Dip - cooking recipe

Ingredients

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

Preparation

Mash avocado, garlic, lemon juice and mayo.
Spread evenly in 12 x 8 x 2-inch pan.
Spread sour cream over.
Drain picante sauce and spoon over.
Top with layer of olives and tomatoes.
Sprinkle with cheese.
Yields 6 cups.