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2 ea avocados 1/4 cn (7 oz) olives, diced fine
2 ea tomatoes, diced fine 1 tb soy sauce
1/2 ea onion, diced fine 2 ea bags tortilla chips
1 cn Ortega chilies, chopped
6 servings
Halve and pit avocados; remove from skins with spoon. Mash with other
ingredients, combining thoroughly. Chill 1 to 2 hours (if longer,
avocado may start to discolor). Serve as dip with chips.
Serves 6
 
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