3 large tomatoes, chopped
3 firm avocados, chopped
4 green onions, thinly sliced
1 (4 oz.) can chopped ripe olives, undrained
1 (4.5 oz.) can chopped green chiles, undrained
3 tbsp. vegetable olive
1 1/2 tbsp. apple cider vinegar
1 tsp. salt
1 tsp. garlic salt
1 tsp. pepper

Combine first 5 ingredients in large bowl. Combine oil and next 4 ingredients. Drizzle over tomato mixture and toss gently. Cover and refrigerate no longer than 4 hours. Serve with tortilla chops.

Yield 5 cups.

To serve dip as a salad, spoon over shredded lettuce, top with shredded cheese and sour cream.