Avocado-Olive Dip
3 avocados, peeled, seeded, and mashed
1 can black olives, drained and thinly sliced or mashed (your choice)
1 (4-ounce) can chile peppers or fresh jalapeno peppers (medium to
hot)
7 to 8 small green onions, chopped
3 large tomatoes (or 5 small), peeled, seeded, and chopped*
3 to 4 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons fresh-squeezed lemon juice
5 to 6 fresh basil leaves, finely chopped
In a large bowl, combine all the ingredients.
Refrigerate at least 2 hours for flavors to blend.
Excellent served with corn chips.
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