Tijuana Tilly Dip

Name: Tijuana Tilly Dip
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) cansliced black olives, drained; 1 large ripe avocado, peeled, pitted, and diced; 23 cup vegetable oil; 14 cup rice vinegar; 14 cup fresh lime juice; 1 (2 ounce) envelopelipton savory herb with garlic soup mix; 1 teaspoon fresh ground black pepper; tortilla chips

13 ingredients

5 steps

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) cansliced black olives, drained
1 large ripe avocado, peeled, pitted, and diced
23 cup vegetable oil
14 cup rice vinegar
14 cup fresh lime juice
1 (2 ounce) envelopelipton 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.