Gazpacho Dip

Make Ahead. To serve this dip as a salad, spoon the mixture over shredded lettuce, and top with shredded reduced-fat Cheddar cheese and fat-free sour cream.


5 cups (80 servings) (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Nutritional Information

Calories 7
Caloriesfromfat 51 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 0.7 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 8 mg
Calcium 0.0 mg


8 green onions, thinly sliced
2 large tomatoes, chopped
1 firm avocado, chopped
1/2 cup diced green bell pepper
1 (4.5-ounce) can chopped green chiles, undrained
1/2 (4.5-ounce) can chopped ripe olives, drained
2 garlic cloves, minced
3 tablespoons apple cider vinegar
1/4 teaspoon pepper
Lime slices (optional)


1. Combine all ingredients except lime slices, tossing gently.

2. Cover and chill up to 4 hours. Garnish with lime slices, if desired. Serve dip with baked tortilla chips.

Note: More than half the fat in an avocado is monounsaturated--making it a high-fat food that's actually good for your heart. Use it in your favorite Mexican dish or thinly slice one for a quick sandwich.