 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Serve with tortilla chips, cold beer and margaritas. Ingredients:
4 cups shredded monterey jack cheese |
1 cup seeded and chopped fresh tomato |
6 green onions, chopped |
1 anaheim chili, seeded and minced (about 1/4 cup) |
2 tablespoons chopped fresh cilantro |
1 (4 ounce) can sliced black olives, drained |
1 large ripe avocado, peeled, pitted, and diced |
2/3 cup vegetable oil |
1/4 cup rice vinegar |
1/4 cup fresh lime juice |
1 (2 ounce) envelope lipton savory herb with garlic soup mix |
1 teaspoon fresh ground black pepper |
tortilla chips |
Directions:
1. In a large bowl, mix together the cheese, tomatoes, green onions, chile, cilantro, olives, and avocado; toss to combine.
2. In a smaller bowl, whisk together the oil, vinegar, lime juice, soup mix, and pepper.
3. Pour dressing over the cheese mixture; toss to coat.
4. Refrigerate at least 2 hours and up to 6 hours before serving.
5. Serve with tortilla chips.
|
|