Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Avocado-Olive Dip




Source of Recipe


email


List of 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

Recipe



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.