Mexican Flag Dip -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart
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Mexican Flag Dip : 3 cups Sour Cream 1/2 cup Roasted Garlic oil 1 medium ripe avocado, peeled, mashed 2 Tbsp. chopped cilantro 1 Tbsp. jalapeño relish 1/2 cup Thick 'N Chunky Medium Salsa MIX sour cream and salad dressing mix. Divide into 3 portions, about 1 cup each. STIR avocado, cilantro and jalapeño relish into one portion; stir salsa into second portion. Leave third portion plain. Cover. Refrigerate several hours or until chilled. SERVE with tortilla chips or assorted cut-up vegetables.
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