Vegan Mexican Vegetable Dip Recipe

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

• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 50G Pepper Black Ground BWFO
• 1kg 1kg Green Pepper
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 25G Fillippone Italian Organic Hot Chilli Peppers, 25G
• 340G Cypressa Whole Black Olives
• 1 Bunch Spring Onions 1 Bunch
• - Apple Cider Vinegar
• - Schwartz Garlic Salt

Instructions

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