Avocado-Olive Dip
Ingredients:
- 3 Avocados, peeled, seeded, and mashed
- 1 can Black Olives, drained and sliced
- 1 (4-oz.) can Chile or Jalapeno Peppers (medium to hot)
- 7 to 8 small Green Onions, chopped
- 3 large Tomatoes (or 5 small), chopped
- 3 to 4 cloves Garlic, minced
- 6 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Lemon Juice
- 5 to 6 fresh Basil Leaves, finely chopped
Method:
In a large bowl, combine all the ingredients.
Refrigerate at least 2 hours for flavors to blend.
Excellent served with corn chips.
NOTE: This is a very forgiving recipe. You can adjust the recipe to your taste and what is in your cupboard.
This is absolutely wonderful! Your guests will go wild over it.
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