Tijuana Tilly Dip Recipe

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• 1 (2 oz) envelope lipton savory herb with garlic soup mix .
• tortilla chips .
• 1 large ripe avocado, peeled, pitted, & sliced .
• 1/4 c rice vinegar .
• 6 green onions, sliced .
• 1 tsp fresh ground black pepper .
• 1/4 c fresh lime juice .
• 1 (4 oz) can sliced black olives, drained .
• 1 anaheim chili, seeded & minced (about 1/4 c) .
• 2 tbsps sliced fresh cilantro .
• 2/3 c vegetable oil .
• 1 c seeded & sliced fresh tomatoes .
• 4 c shredded monterey jack cheese

• Step #1 In a large bowl, olives, tomatoes, green onions, mix together the cheese, chile, cilantro, & avocado; toss to mix.
• Step #2 In a smaller bowl, lime juice, soup mix, whisk together the oil, vinegar, & pepper.
• Step #3 Pour dressing over the cheese mixture; toss to coat.
• Step #4 Refrigerate at least 2 hrs & up to 6 hrs before serving.
• Step #5 Serve with tortilla chips.
• Enjoy the Tijuana Tilly Dip recipe

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Related Categories

Appetizers / Dips

Related Tags

• mexican
• supper
• cooked
• slow
• easy
• delicious
• dip