Vegan Mexican Vegetable Dip Recipe

Name: Vegan Mexican Vegetable Dip
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 ltr Bertolli Extra Virgin Olive Oil; 50 g On1Y Black Peppercorns With Grinder; 250 g Organically Grown Green Capsicum; 500 g Pluckk Organic Hybrid Tomatoes; 100 g Fresh Green Jalapeno; 450 g American Garden Green Pitted Olives; 500 ml I'Mwow Apple Cider Vinegar (With Mother); 100 g Zoff Garlic Powder

Mexican cuisine · 180 calories

About this recipe

A vibrant and flavorful vegan dip made with fresh vegetables and a zesty olive oil dressing. Perfect for a quick and satisfying dinner solution served with tortilla chips.

Ingredients

1 ltr Bertolli Extra Virgin Olive Oil
50 g On1Y Black Peppercorns With Grinder
250 g Organically Grown Green Capsicum
500 g Pluckk Organic Hybrid Tomatoes
100 g Fresh Green Jalapeno
450 g American Garden Green Pitted Olives
500 ml I'Mwow Apple Cider Vinegar (With Mother)
100 g Zoff Garlic Powder

Instructions

1. In a medium bowl, combine 1 tablespoon olive oil, 1 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, and a pinch of black pepper. Mix well to create the dressing.
2. Chop 1 green pepper, 2 tomatoes, 10 green onions, and 1 jalapeno into small pieces. Slice 1/4 cup green olives into thin rounds.
3. Add the chopped green pepper, tomatoes, green onions, jalapeno, and green olives to the bowl with the dressing. Mix thoroughly to coat the vegetables evenly.
4. Cover the bowl and refrigerate the mixture for at least 2 hours to allow the flavors to meld together.
5. Before serving, give the dip a good stir to redistribute the dressing. Serve chilled with tortilla chips or your favorite vegan crackers.