Mexican Avocado Dip with Corn Chips - Thanksgiving Hor D'Oeuvre

This dish is best made the same day, since there is a lot to make the same day at Thanksgiving, I will chop the scallions, the tomatoes, the black olives and mix the mayonnaise, sour cream and taco seasoning mix the day before. Not the avocado as it tends to turn black. . . I put everything in separate containers and it speeds everything up in the morning, easier to assemble everything. I use a rectangle pyrex dish.

Ingredients

I jar salsa (mild or medium)
2 avocados
1 package dehydrated taco seasoning mix
3/4 cup mayonnaise
1 cup sour cream
2 tomatoes chopped
1 can Californian large pitted olives chopped (drain liquid)
1 Bunch scallions chopped
grated cheddar cheese

Directions

Peel avocados and spin in blender or food processor until smooth.
Spread this mixture over the bottom of a pyrex dish.
Empty the whole jar of salsa and spread over avocado mix
Mix together taco seasoning mix, mayonnaise and sour cream, spread over salsa.
Add a layer of chopped tomatoes
Add a layer of chopped olives
Add a layer of chopped scallions
Top with grated cheddar cheese.


Cover with plastic wrap and chill in refrigerator.

Serve with corn chips.