2 large RIPE avocados (room temperature)
1 lemon (room temperature)
1 lime (room temperature)
salt and pepper
16 ounces sour cream
16 ounces chunky salsa
8 ounces shredded Mexican blend Sargento cheese
Large bag tortilla strips
Chopped black olives (optional)

• Drain Salsa well.
• Roll avocados, lemon and lime along counter top to loosen and prepare insides.
• Juice lemon and lime.
• Mash avocado meat until smooth.
• Add lemon and lime juice to avocado meat. Salt and pepper to taste.
• Add half the salsa to the avocado mash and mix well.
• Add enough of the sour cream to create a smooth mixture.
• On a large platter layer the avocado mixture, the remaining sour cream, the remaining salsa, the cheese and then the olives.
• Chill all together several hours before serving.
• Dig in and enjoy.

This is always a big hit with our family and a staple at Memorial Day BBQs.