Outlaw Salsa Dip - cooking recipe

Ingredients

2 avocados, pulp scooped out
1 1/2 tablespoons fresh lemon juice
12 ounces chunky salsa
8 ounces sour cream
2 cups monterey jack cheese, shredded
1/3 cup black olives, sliced
3 scallions, trimmed and chopped
1 cup fresh tomato, chopped (I use Romas)

Preparation

Pour the lemon juice into a bowl and mash up the avocado pulp into it.
Spread this in the bottom of a 7x11-inch casserole dish.
Drain the salsa in a colander and then mix it with the sour cream. Spread this over the avocado layer.
Sprinkle the top with the tomatoes, cheese, scallions and olives.
Refrigerate for up to a day in advance (covered with cling wrap) and serve cold with tortilla chips.