Mexican Flag Dip

Ingredients

• 1 medium avocado ripe peeled mashed
• 2 Tbsp cilantro leaves chopped
• 3 cups knudsen cream sour
• 1  env. seasons garlic & herb dressing mix good
• 1  jalapeão pepper fresh seeded finely chopped
• 0.5 cup taco bellâ® & chunky salsa thick

Equipment

Directions

1. Mix sour cream and dressing mix. Divide into 3 portions, about 1 cup each.
2. Stir avocado, cilantro and jalapeo pepper into one portion; stir salsa into second portion. Leave third portion plain. Cover. Refrigerate several hours or until chilled.
3. Serve with tortilla chips or assorted cut-up vegetables.