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Casa Ole's Green Dip

Courses: Dips and Spreads, Starters and appetizers

Recipe Ingredients

4   Avocados - pitted, and
  Mashed into pulp
1   Container sour cream - (16 oz)
1   Rotel diced tomatoes with chiles
1 tablespoon 15mlGarlic powder
1   Green chiles - (4 oz)
2 teaspoons 10mlSalt
1 teaspoon 5mlFreshly-squeezed lemon juice
3 oz 85gCream cheese
5   Green food coloring - (to 6)
  = (optional, if avocados aren't ripe and
  Dark green in color)
2   Fresh or canned jalapeno peppers - stems removed
  = (optional, if you like it hotter)

Recipe Instructions

In a blender, mix and blend all ingredients until smooth. Refrigerate for a couple of hours before serving. Do not taste the sauce until it has chilled. If you taste it right after blending, it won't taste "salty enough." But let the sauce chill and let the flavors develop and it will be great! Serve with white corn tortilla chips.

This recipe yields 4 cups.

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