After reading the recipes posted on June 25th, I came up with this new recipe. Since I'm a cook that can't leave a recipe along, I did some experimenting. I think you'll like this dip. My guests sure did! Let me know what you think about it!

AVOCADO-OLIVE DIP

1 can black olives, drained and sliced
1 (4-oz.) can chilie peppers (med to hot)
7 to 8 small green onions, chopped
3 large tomatoes (or 5 small), chopped
3 to 4 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
5 to 6 fresh basil leaves, finely chopped

In a large bowl, combine all the ingredients. Refrigerate at least 2 hours for flavors to blend. Excellent served with corn chips.