Recipe

Tijuana Tilly Dip Recipe

	Minitindel / All my dishes 1 year, 8 months ago a nice tasty dip, i did not name this.. Prep:10m Servings:8	Minitindel
	dip

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Fans

m11andrade

jenniferby

sparow64

Ingredients

4 cups shredded monterey jack cheese or pepper jack

1 cup seeded and chopped tomatoes

6 green onions chopped

1 anaheim chile pepper, seeded and minced approx ( 1/4 cup )

2 tablespoons chopped fresh cilantro leaves

one 4 ounce can sliced black olives drained

1 large rice avocado, peeled pitted and diced

2/3 cup vegetable oil

1/4 cup rice vinegar

1/4 cup fresh lime juice

1 envelope of lipton savory herb with garlic soup mix

1 teaspoon freshly ground black pepper

tortilla chips

Directions

in a large mixing bowl, combine the cheese, tomatoes,green onions,chile, cilantro, olives and avocado, stirring to blend

in a small mixing bowl, whisk together the oil, vinegar, lime juice, soup mix, and pepper. pour the dressing over the cheese mixture and stir until well combined.

refridgerate for at least 2 hours and serve the dip with tortilla chips . you can also make this night before .

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Comments

grizzlybear 1 year, 8 months ago said:
I think I will make this tomorrow and take up to the ranch for snacking.....Great Post

jett2whit 1 year, 8 months ago said:
Thanks for sharing this one, 'cause it sounds tasty.
jett

sparow64 1 year, 8 months ago said:
LOVE this! On the menu for next get together with friends. Thanks for posting.

jenniferbyrdez 1 year, 8 months ago said:
Love it.

chefmeow 1 year, 8 months ago said:
Yumola.

sunny 1 year, 8 months ago said:
Sounds tasty!

conner909 1 year, 7 months ago said:
Hmmmmm...the soup mix ingredient makes this recipe really interesting! I'm bookmarking this one to try soon....check out my black bean and corn salsa.

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