This is a great dip for parties or just for a prelude to a Mexican meal.
3 Ripe Avocados
1 Tbs. Lemon Juice
1 8 oz. Carton Sour Cream
2 Green Onions, finely chopped
1 8 oz. jar salsa
1 cup finely shredded Monterey jack cheese (4 oz)
Tortilla Chips
In a bowl mash the avocados with the lemon juice. Spread the mixture evenly in the bottom of a 9 inch pie plate. Spread sour cream atop. Sprinkle with green onions. Spoon salsa over sour cream. Then sprinkle cheese over all. Cover and refrigerate until serving time. Serve with chips for dipping.
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