Monterey Jack Salsa

Posted by on November 17, 2006 in Appetizers | 1 comment


  • 2 cups shredded Monterey Jack cheese
  • 1 large tomato chopped (or 2-3 smaller ones)
  • 1 can black olives, chopped
  • 6 green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup Zesty Italian dressing
  • 1-2 avocados, peeled, pitted, and diced
  • 1 can diced green chiles

Mix. Enjoy! (Especially good with scooping chips) My notes: I’ve used many other types of cheese–cheddar, Mexican mixes, Colby–they all work great. The original version of my recipe called for 1/4 cup cilantro, but I usually use about 1/2 a bunch. I prefer to use fat free dressing. I’ve kicked up the zing by adding in a can of diced jalapeños, and Mark suggested the addition of some fresh garlic. One of the great things about this salsa is that it keeps well in the fridge for a few days–if it’s around long enough to make it that far. And as far as kid friendliness–Denver liked it.

1 Comment

  1. Mark, I was bummed that I didn't get much of the Salsa. It was put on the table and then it was gone… like in 10 minutes flat. So, I made it this past week, and it was an absolute hit! Oh, it's gone!

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