Outlaw Salsa Dip
"This is an easy way to modify salsa into something just a bit better and it's a different dish to put on the coffee table during the Superbowl too. It's from a newspaper clipping."
photo by twissis
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
10
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)
directions
- 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.
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Reviews
-
This dip had a nice flavor and was very easy to assemble. Madeas written. Thanks Bone Man. Bullwinkle -
Very good! I couldn't bring myself to drain the salsa and it wasn't runny, but it did slosh slightly in the car on the way to our friends' home. I didn't have onions but I wanted some green on top so I added some shredded lettuce, and jalapenos. It looked so nice, was easy to make, and everyone loved it. Thanks! -
A second to the review by Twissis. The guests loved it & I was particularly fond of the half w/o black olives (she cropped the pic to hide that fact ;-) It actually keeps very well and we snacked on it the next day. Thanks for sharing the recipe & thanks to Twissis for making it! -
DH & I are in Dallas visiting SusieQusie & tonite we had a Tex-Mex dinner party for 14. Your dip was our appy, was enjoyed by all & is an esp good version of the classic layered Tex-Mex dip. Using finely chopped olives instead of sliced was our only chg from the recipe. We assembled it in a round glass dish to display the layers well & it was both great to look at + great to eat. Thx for sharing this recipe w/us.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
