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Avocado Ortega Dip

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Ingredients
  Canned diced green chilies 7 Ounce (1 Can, Ortega)
  Green onions 1 Bunch (100 gm)
  Ripe avocado 1
  Canned stewed tomatoes 16 Ounce (Or One 303 No. Can)
  Garlic salt 1⁄4 Teaspoon
  Sliced drained olives 1
  Salt To Taste
Directions

Chop the onions and tomatoes.
Do not drain the tomatoes.
Dice the avocado.
Blend these and all remaining ingredients together in a large air tight bowl.
Refrigerate for 5 to 6 hours before serving.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Avocado

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4.1
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 529 Calories from Fat 277

% Daily Value*

Total Fat 33 g50.7%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2622.4 mg109.3%

Total Carbohydrates 61 g20.4%

Dietary Fiber 25.7 g103%

Sugars 19.5 g

Protein 12 g23.2%

Vitamin A 107.1% Vitamin C 284.2%

Calcium 31.6% Iron 66.1%

*Based on a 2000 Calorie diet

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Avocado Ortega Dip Recipe