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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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