Prep 15 mins
Cook 0 mins
A really yummy salsa like dip for tortilla chips. You can make several days ahead if desired.
- 2 cups shredded monterey jack cheese
- 3 avocados, peeled and diced
- 2 tomatoes, diced
- 5 green onions, chopped
- 1⁄4 cup fresh cilantro, chopped
- 1 (4 ounce) can diced green chilies
- 1 (6 ounce) can black olives, chopped
- 1 cup zesty Italian salad dressing
- In large bowl, mix all ingredients.
- Cover and chill until ready to serve.
I prepared this to munch on, while I settled in to watch my beloved Chicago Bears receive their weekly drubbing. It was a welcome diversion from the usual, heavy, cheese dips I normally consume on weekends, as it didn't leave me feeling like I had a brick in my stomache. Very tasty, fresh, and colorful. After one day, however, the avocada had browned substantially, so I would caution against preparing ahead of time.
OK so I've been m aking this for years with out the avocodo. I think with that addition it would still remain in the 5 star category maybe 6 because who doesn't love avocado? I use the Zesty Italian salad dressing packet and add 1/2 vinegar 1/2 lime in place of the full amount of vinegar. I would definitly add more tomatoes to this unless you are using beef steak tomatoes. I typically use 5 roma tomatoes and 5 green onions and all of the dressing. The tomatoes will eventually soak up dressing over time. Thanks for sharing....
Pouring a little lime juice helped prevent the avacado from turning brown.