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.

Yield: 5 cups (80 servings) (serving size: 1 tablespoon)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 7
  • Calories from fat: 51%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 8mg
  • Calcium: 0.0mg


  • 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. 1. Combine all ingredients except lime slices, tossing gently.
  2. 2. Cover and chill up to 4 hours. Garnish with lime slices, if desired. Serve dip with baked tortilla chips.
  3. 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.
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