Difference between revisions of "Avocado Dip"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "== Contributed by: ==" to "==References== <references/>") |
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Source: Appetizers, Southern Style | Source: Appetizers, Southern Style | ||
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* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] | * [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Revision as of 17:39, 11 April 2012
Avocado Dip
1 ripe avocado peeled and chopped 1 carton (8 oz) sour cream 1 can (4 oz) green chilies, chopped 8 oz Monterey Jack cheese, grated Corn chips
Place avocado on bottom of 1 quart ovenproof serving dish. Spread with sour cream and cover with green chilies. Cover with grated Monterey Jack cheese. Chill overnight. Warm in a 325 oven for about 10 minutes or until heated through. Serve with corn chips. Must do ahead. Makes 3 to 4 cups. Source: Appetizers, Southern Style
