Title: Salsa Wheel
Categories: Dip Mexican
Yield: 10 Servings
| 1 | pk | Light or regular cream cheese, softened (8 oz) |
| 2 | lg | Ripe avacdos, peeled, seeded and into chunks |
| 1 | ts | Seasoned salt |
| 1 | c | Territorial House Salsa |
| 2 | c | Finely shredded lettuce |
| 1 | md | Tomato, seeded and diced |
| 1 | cn | Sliced ripe olives, drained |
| 1/2 | c | Sliced green onions w/tops |
| 1 | c | Shredded cheddar cheese |
| | | Tortilla chips |
Combine cream cheese, avacados and salt in blender or food processor. Blend
or process until smooth, scraping down sides once. Spread onto 12" round
platter forming a 10" circle with a rim. Spoon Territorial House Salsa
evenly over avacado mixture; top with lettuce, tomato, olives, onions and
cheese. Serve with chips. Makes 8-10 servings.