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Avocado-Olive Dip



  • 3 avocados, peeled, seeded, and mashed
  • 1 can black olives, drained and sliced
  • 1 (4 ounce) can chile or jalapeno peppers (medium to hot)
  • 7 or 8 small green onions, chopped
  • 3 large or 5 small tomatoes, chopped
  • 3 or 4 cloves garlic, minced
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 5 or 6 fresh basil leaves, finely chopped


  1. In a large bowl, combine all the ingredients. Refrigerate at least 2 hours for flavors to blend.
  2. Serve with tortilla chips.


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