Tijuana Tilly Dip

• 4 cups shredded monterey jack cheese
• 1 cup seeded and chopped fresh tomato
• 6 green onions, chopped
• 1 anaheim chili, seeded and minced (about 1/4 cup)
• 2 tablespoons chopped fresh cilantro
• 1 (4 ounce) cansliced black olives, drained
• 1 large ripe avocado, peeled, pitted, and diced
• 23 cup vegetable oil
• 14 cup rice vinegar
• 14 cup fresh lime juice
• 1 (2 ounce) envelopelipton savory herb with garlic soup mix
• 1 teaspoon fresh ground black pepper
• tortilla chips

1. In a large bowl, mix together the cheese, tomatoes, green onions, chile, cilantro, olives, and avocado; toss to combine.
2. In a smaller bowl, whisk together the oil, vinegar, lime juice, soup mix, and pepper.
3. Pour dressing over the cheese mixture; toss to coat.
4. Refrigerate at least 2 hours and up to 6 hours before serving.
5. Serve with tortilla chips.

shredded monterey jack cheese, tomato, green onions, anaheim chili, fresh cilantro, black olives, avocado, vegetable oil, rice vinegar, lime juice, garlic soup, fresh ground black pepper, tortilla chips

Taken from www.food.com/recipe/tijuana-tilly-dip-133311 (may not work)