Assemble this colorful platter just before serving.
3 recipes Guacamole Spread (recipe below)
2 cups shredded
Cheddar sheese (8 0z.)
1-1/2 cups shredded Monterey Jack Cheese (6 0z.)
3 medium tomatoes, chopped
2 (4 oz.) cans
chopped ripe olives, drained
Parsley sprigs, if desired
Jalapeno peppers, if desired
Guacamole Spread over a large platter. Decorate with cheeses, tomatoes, and olives to make a wedge-shape pattern or concentric
circles. See the Molded Avocado Pinwheel below.
Garnish with parsley sprigs and jalapeno peppers, if desired. Serve immediately
with taco chips.
2 large avocados, pitted and peeled
2 tablespoons dairy sour cream
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon or lime juice
1/2 (4 oz.) can chopped green chilies (about 1/3 cup)
Tabasco sauce to taste
small onion, chopped
1 small tomato, chopped
In a medium bowl or food processor fitted with the metal blade,
mash avocado. Add sour cream, garlic powder, salt, lemon or lime juice, green chilies and Tabasco sauce. Stir in onion and
tomato; mix well. If not serving immediately, place a piece of plastic wrap against the surface of the guacamole to prevent
it from turning dark. May be refrigerated up to 2 days or may be frozen in airtight container for 1-2 months. Thaw overnight
in refrigerator. Serve cold or at room temperature.