Mexican Antipasto

Ingredients

 * 1 package cream cheese - 8 oz
 * ½ Cup sour cream
 * Garlic salt to taste
 * 1 large ripe Genuine California avocado - mashed
 * ¼ tsp lemon juice
 * 1 tomato finely chopped
 * 1 4oz. can diced green chilies
 * 1 4oz. can chopped green jalapenos
 * 1 4oz. can sliced black olives
 * 5 slices bacon cooked crisp - crumbled
 * 4 to 5 finely chopped green onions
 * 1 jar taco sauce - mild, medium or hot (to taste)
 * 1 to 2 cups shredded cheddar cheese

Directions
Layer one: whip together cream cheese, sour cream and garlic salt and spread evenly in a 9 inch glass pie dish

Layer two: mash avocado -add lemon juice - mix well

Combine with chilies, jalapenos and tomatoes and spread evenly

Layer three: sprinkle on bacon, green onion and olives

Layer four: spread jar of taco sauce over to completely cover

Layer five: sprinkle finely shredded cheddar evenly over as last layer

Serve with nacho or corn chips