Pepper Jack-Avocado Dip

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  • 8-12 ounces pepper Jack cheese, shredded
  • 2 avocados, diced large
  • 2 roma tomatoes, seeded and diced
  • 1 (3.8-ounce) can sliced olives, drained
  • 3-4 tablespoons red wine vinegar
  • 3-4 tablespoons chopped cilantro
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely diced red onion
  • Salt and pepper to taste


Mix all ingredients except avocado in a bowl.
Once these ingredients are thoroughly mixed, fold in avocado to incorporate.
Chill until ready to serve.
Serve with tortilla chips or as an added filling for tacos and burritos.



Recipe from Central Market Mill Creek - Culinary Resource Center
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