I call this Da Vinci Dip, because 1) it’s Italian, 2) despite a strange, ragamuffin appearance, it is undeniably good, and 3) it exceeds expectations.
Personally, I like Michelangelo and Raphael more (unless we are talking about the turtles), but Leo probably would have been more of a laugh at a party, since Michelangelo was seriously self-involved and cocky and Raphael was probably the more strong, silent type, observing the party from a corner, as I oft do.
Ahem. Anyway, this dip is really easy and comes together in a matter of minutes, unless you don’t have a chopper or food processor. That lovely non-chopper experience once sucked up 5 hours of my life. But eating the dip made it sooo worth it.
I personally hate tomatoes and olives and chilies separately, so DON’T KNOCK IT TILL YOU’VE TRIED IT.
And don’t blame me if the dip creates in you an unhealthy obsession or addiction.
Da Vinci Dip
Thanks to my aunt Jodi for first making me the “Jack Cheese Cilantro Dip”!
- 4 c. shredded Jack Cheese
- 1 bunch cilantro (leaves only)
- 1 bunch green onions- chopped
- 1 small can green chilies – chopped
- 1 small can black olives- chopped
- 4 roma tomatoes – chopped
- Homemade Italian Dressing (make the dressing, not just the mix)
- OR: 1 package Good Seasoning Italian Dressing (made up to package directions)
Mix everything together. (Smart alecs: mix all the ingredients listed above together.)
Eat with chips.
Try to maintain social etiquette if at a party. If not, scarf it down.
Any leftovers will keep for quite a while in the fridge, but let’s face it, you will eat it all before it going bad is a possibility.