Mexican Antipasto

1 pkg. light cream cheese, softened 250 g
1/2 cup light sour cream 125 mL
1/4 tsp fresh lemon juice 1 mL
1 large avocado, peeled, pitted and mashed
1 tomato, seeded and finely chopped
1 can 4 oz green chilies 127 mL
Pinch salt
5 slices bacon, cooked and crumbled
3 green onions, chopped
1/4 cup black olives, pitted and sliced
60 mL 8 oz 1 jar salsa
250 mL 1 cup shredded Cheddar cheese 250 mL

1. Blend the cream cheese with the sour cream and lemon juice; spread mixture over the bottom of a 9-inch (23 cm) pie plate.
2. Combine the avocado with the tomato, chilies and salt; spoon avocado mixture evenly over the cream cheese layer. Sprinkle on the bacon, green onions and olives.
3. Top with salsa; sprinkle with Cheddar. Chill slightly. Serve with tortilla chips