A vibrant, tangy dipāalso known as California salsa dip or marinated olive and tomato dipāthat develops richer flavor the longer it chills in the dressing. Serve it cold or at room temperature.
Prep Time: 15 minutes | Chill Time: At least 1 hour (best overnight) | Yield: 6 to 8 servings
Ingredients
3 to 4 medium tomatoes, seeded and diced
4 to 5 scallions (green onions), thinly sliced, using both white and green parts
1 can (4 oz) diced green chiles, drained
1 can (4.25 oz) chopped black olives, drained
8 oz (about 2 cups) Monterey Jack cheese, grated
Ā½ to Ā¾ cup prepared Italian salad dressing, adjusted to taste
Instructions
Prep the tomatoes: After dicing, lightly pat the tomatoes with a paper towel or let them drain briefly in a colander to remove excess liquid. This keeps the dip from becoming watery.
Combine: In a large mixing bowl, combine the diced tomatoes, sliced scallions, drained green chiles, drained black olives, and grated Monterey Jack cheese.
Dress: Pour the Italian salad dressing over the mixture. Gently toss with a large spoon or spatula until all ingredients are evenly coated.
Chill: Cover tightly and refrigerate for at least 1 hour before serving so the cheese and vegetables absorb the dressing. Stir well just before serving.
Serving Suggestions:
Dip: Serve with sturdy tortilla chips, corn chips, pita chips, crackers, or toasted baguette slices.
Topping: Spoon over grilled chicken breast or baked fish, or use as a filling for folded quesadillas.
Warm Variation:
Transfer the mixed ingredients to an oven-safe baking dish and bake at 350Ā°F (175Ā°C) for 15 to 20 minutes, until the cheese is completely melted and bubbly.
