Avocado Dip

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

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