Recipe for cooking avocado-olive dip

Starters and Snacks :: Savoy Dips and Spreads

Avocado-Olive Dip

3 avocados, peeled, seeded, and mashed
1 can black olives, drained and sliced
1 (4 oz.) can chile or jalapeno peppers (med. to hot)
7 or 8 sm. green onions, chopped
3 lrg. or 5 sm. tomatoes, chopped
3 or 4 cloves garlic, minced
6 Tbsp. extra-virgin extra virgin olive oil
2 Tbsp. lemon juice
5 or 6 fresh basil leaves, chopped finely

In a lrg. bowl, Mix together all the ingredients. Refrigerate at least 2 hr. for flavors to blend.

Serve with tortilla chips.