Monterey Jack Salsa
- Author: Weaver's Orchard
- Yield: 24 1x
- 2 cups shredded Monterey Jack cheese
- 5 green onions, chopped
- 1 avocado, peeled, pitted and diced
- 1 tomato, chopped
- 1/4 cup chopped cilantro
- 1 can diced green chiles
- 1 6-ounce can black olives, chopped
- 1 cup zesty Italian dressing
- Mix all together and let sit overnight for optimum flavor.