Prep 15 mins
Cook 4 hrs
My mom gave me this reciped years ago. It is so different from guacamole. Here in west Texas, we get our share of guacamole and this is a welcome change. The flavor of the Italian dressing adds the zing, and the green chilis add a little punch. If you like it hotter, just add one chopped jalapeno. The avocadoes need to be firm enough to chop and not mushy like you want them to be for guacamole. Buy firm, not hard as a rock, avocadoes. Cooking time is for refrigeration. Enjoy!
- 6 -8 firm avocados
- 3 -4 roma tomatoes
- 1 (4 ounce) can diced green chilies
- 1 (12 ounce) can pitted black olives
- 1 (12 ounce) bottlezesty Italian dressing (be sure it's the Zesty Italian)
- 3 green onions
- 1 garlic clove
- salt, to taste
- Peel and seed avocadoes, dice.
- Dice tomatoes.
- Chop green onion.
- Mince garlic.
- Add all ingredients to a mixing bowl.
- Stir gently together. Be gentle about this as you don't want to mash the avocado.
- Cover and refrigerate at least 4 hours for flavors to develop.
- Serve with tostadas or hefty chips.
- Enjoy all the compliments.
- You may have to take copies of this recipe where ever you serve it.
Fresh! Flavorful! Fantastic! This is a deliciously addictive way to get your daily serving of vegetables. I used Good Seasons Italian Dressing that I made with Filippo Berio Extra Light Tasting Olive Oil (my favorite for dressings) and Marukan Rice Vineagar. I reduced the recipe for two. Thank you for posting this recipe.
Wanted to include avocado on the 'dip & dipper' counter, & since I'm really not a fan of the avocado, this recipe caught my eye ~ Definitely different from the usual guacamole! I did use 6 avocadoes & 4 of the roma tomatoes & a large garlic clove! Also diced the first two ingredients fairly small! Turned out to be a nice tasting addition, & guests raved about it! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]