1 pound bacon
1 1/2 cups shredded avocados
2 tablespoons chicken bouillon granules
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup shredded Cheddar cheese
1 (14 ounce) can sliced ripe olives
1 (8 ounce) package instant salsa cocktail mix
1 (8 ounce) package cream cheese
1 (7 ounce) can diced tomatoes with onions
1 (8 ounce) can tomato paste
1 cup chopped green onions
2 tablespoons tomato juice
1 tablespoon unsalted butter, divided
1 (2 ounce) package sliced ripe olives
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain grease, crumble bacon, and set aside. In a bowl, mix the avocados, flour, eggs, Cheddar cheese, diced tomatoes, diced olives, salsa, cream cheese, tomatoes, tomatoes, dried tomatoes, pepper, butter, and 1 cup of the cheese mixture. Spread mixture into bottom of prepared pan. Spread remaining 2/3 cup cream cheese mixture over bacon.
Bake in preheated oven for 1 hour or until piping hot. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 10 minutes, or until cheese is bubbly. Top with salsa and 1/4 cup salsa.