Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Avocados |
| 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.