Recipe
Tijuana Tilly Dip Recipe
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Minitindel / All my dishes 4 months, 3 weeks ago
a nice tasty dip, i did not name this..
Prep:10m Servings:8
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 Minitindel |
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Fans
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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grizzlybear 4 months, 3 weeks ago said:
I think I will make this tomorrow and take up to the ranch for snacking.....Great Post
jett2whit 4 months, 3 weeks ago said:
Thanks for sharing this one, 'cause it sounds tasty.
jett
sparow64 4 months, 3 weeks ago said:
LOVE this! On the menu for next get together with friends. Thanks for posting.
jenniferbyrdez 4 months, 3 weeks ago said:
Love it.
chefmeow 4 months, 3 weeks ago said:
Yumola.
sunny 4 months, 2 weeks ago said:
Sounds tasty!
conner909 3 months, 4 weeks 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.