Mexicana Antipasto Recipe

Name: Mexicana Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 oz.) pkg. cream cheese; dash of garlic salt; 1/2 c. sour cream; 1 large avocado, mashed; 1/4 tsp. lemon juice; 3 to 4 green onions, chopped; 1/4 c. stuffed green olives, sliced; 1 tomato, finely chopped; 1 (4 oz.) can green chilies; 1 c. grated cheese; 5 slices bacon, cooked and diced; 1/4 c. ripe olives, chopped; 1 (8 oz.) bottle Old El Paso taco sauce (hot)

Servings: persons

1 (8 oz.) pkg. cream cheese
dash of garlic salt
1/2 c. sour cream
1 large avocado, mashed
1/4 tsp. lemon juice
3 to 4 green onions, chopped
1/4 c. stuffed green olives, sliced
1 tomato, finely chopped
1 (4 oz.) can green chilies
1 c. grated cheese
5 slices bacon, cooked and diced
1/4 c. ripe olives, chopped
1 (8 oz.) bottle Old El Paso taco sauce (hot)

1
Combine cream cheese, sour cream and garlic salt.
2
Place in a 9-inch pie plate.
3
Combine avocado, lemon juice, tomato and green chilies.
4
Use this as the second layer.
5
Sprinkle on the bacon, green onion and olives.
6
Spread taco sauce over all.
7
Sprinkle with grated cheese.
8
Serve cold with corn chips, taco chips or crackers.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (8 oz.) pkg. cream cheese, dash of garlic salt, 1/2 c. sour cream, 1 large avocado, mashed, and more.

Yes, Mexicana Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicana Antipasto

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