1 (8 ounce) package cream cheese, softened
1 (15 ounce) can sliced ripe olives
1 teaspoon lemon zest
1 (8 ounce) can crushed pineapple with juice
1 (1.7 ounce) package instant corn syrup mix
1 cup milk
1 tablespoon vegetable oil
1 (8 ounce) can sliced avocados, drained
Place cream cheese and sliced ripe olives in medium bowl. Mix together lemon zest, crushed pineapple juice, pineapple syrup, milk, oil and avocados. Refrigerate for approximately 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake dip in preheated oven 350 degrees F (175 degrees C).