Ingredients

The following ingredients have 1 Servings
  • 1, 16 ounce (453 g) jar low FODMAP salsa,
  • 1 cup (240 ml) guacamole
  • 1 1/2 cups (360 g) lactose-free sour cream
  • 3 ounces (85 g) shredded cheddar ((we used a blend of white and orange))
  • 1 cup (about 1 3/4 ounce/50 g) shredded iceberg lettuce
  • 1 (4 ounce/115 g) plum tomato, (cored and diced)
  • 1/4 cup (1 ounce/30 g) sliced black olives

Instruction

  • Set a wire-mesh strainer over a bowl and pour the salsa into the strainer to drain for about 5 minutes. You just want the most liquidy part to drain away.
  • Take a 3 to 4-cup (720 ml to 960 ml) clear glass bowl and spread guacamole in the bottom in an even layer (I use a small silicone spatula). Top with sour cream, spreading evenly. Top that with drained salsa. Sprinkle cheese on top, covering the salsa edge to edge. Arrange shredded lettuce in center of lettuce, then top with diced tomatoes and crown with olives. Best if served immediately. It can be refrigerated for up to 4 hours before serving, but it might become a bit watery. Grab a couple of chips, dig in and enjoy!