Pepper Jack SalsaAdapted from allrecipes.com
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1 or 2 ripe Haas avocados (black, bumpy skin), diced
5 green onions, thinly sliced
1 medium Roma tomato, diced
4 oz. can chopped green chiles
1/4 cup fresh cilantro, minced
3 oz. chopped black olives (1/2 of a 6 oz. can)
8 oz. pepper jack cheese, finely shredded
1/2 cup bottled Zesty Italian salad dressing
salt and pepper to taste
Combine all of the above ingredients and mix gently but thoroughly. Refrigerate for at least 6 hours or overnight.
Serve with tortilla chips and/or crackers.
The flavors in this Salsa will dance on your tongue!