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