Gazpacho Dip

By ccavaletti

Ingredients

• 3 Tbsp vegetable oil
• 1-1/2 Tbsp cider vinegar
• 1-1/4 tsp salt
• 1/4 tsp pepper
• 3 cloves garlic, minced
• 1 - 4-1/4 oz can chopped ripe olives, undrained
• 1 - 4-1/2 oz can chopped green chiles, undrained
• 4 ripe avocados, peeled and diced
• 3 mid tomatoes, finely chopped
• 5 green onions, finely chopped
• cilantro

Details

Servings 7

Preparation

Step 1

Combine oil, vinegar, salt, pepper and garlic in a small jar; cover tightly and shake vigorously. Set aside.

Combine chopped olives, green chiles, avocado, tomato, green onions and cilantro in a large bowl; stir well. Pour oil mixture over vegetables, stirring gently to combine. Cover and chill 3 hours. Serve with tortilla chips.

**Mark thinks we should add some lime juice, too.