Monterey Jack Salsa

Monterey Jack Salsa

98 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
Debra D. Tate
Recipe by  Debra D. Tate

“A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

  1. In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.

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Reviews (98)

Rate This Recipe
GINAH1
42

GINAH1

This was wonderful-definitely needs time in the fridge so the flavors can blend properly. It tasted even better the second day. I served this to some friends, and now my friend's husband is constantly requesting this!

CHRISTAMACD
40

CHRISTAMACD

vey good - very filling. I used only half the italian dressing, and used 2 (14 oz)cans of diced tomatoes, and 2 avocadoes. Served at my husband's birthday party (made the salsa the night before) and received many compliments, and requests for the recipe.

Diana S.
35

Diana S.

Delicious and not like any other salsa I've ever had. The secret is to let it set overnight. I tasted it right after I'd made it... Yuck! I thought I'd wasted my time and ingredients. I didn't throw it out though, and the next day it was Wonderful!! My family always requests it now!

More Reviews

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 2.5 g
  • < 1%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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