Outlaw Salsa Dip

1. 1

   Pour the lemon juice into a bowl and mash up the avocado pulp into it.

2. 2

   Spread this in the bottom of a 7x11-inch casserole dish.

3. 3

   Drain the salsa in a colander and then mix it with the sour cream. Spread this over the avocado layer.

4. 4

   Sprinkle the top with the tomatoes, cheese, scallions and olives.

5. 5

   Refrigerate for up to a day in advance (covered with cling wrap) and serve cold with tortilla chips.

No additional tips available.