Yield: 1 servings
|2 \N||Diced fine tomatos|
|½ \N||Diced fine onion|
|1 can||Diced fine Ortega chilis|
|¼ can||(7-oz) diced fine olives|
|2 \N||Bags corn/tortilla chips|
|1 tablespoon||Soy sauce|
Halve and pit avocados; remove from skins with spoon. Mash with other ingredients, combining thoroughly. Chill 1-2 hours (if longer, avocado may start to discolor). Serve as dip with chips.