Kind of a twist on salsa. Dave’s dip is best served on toasted (grilled) slices of semi-crunchy french bread … but round tortilla chips work just as well.
Ingredients
- 1 Large Vidalia Onion
- 2 Roma Tomatoes
- 1 Cucumber
- 1 Lemon (or lime … your call)
- 1/2 cup Extra Virgin Olive Oil
- 4 tspn Kosher Salt
- 8 Cloves of fresh chopped garlic
- 2 tspn Ground Black Pepper
Preparation
- Dice the onion, tomatoes and cucumber (small dice) and place in a mixing bowl.
- Stir to combine.
- Zest the lemon (or lime) and add to the mixture.
- Add the juice from the lemon (or lime) to the mixture.
- Peel and finely chop the garlic and add it to the mixture.
- Add the salt, pepper and olive oil to the mixture.
- Stir to combine.
- Seal the top and store in fridge for 2-4 hours (overnight for optimal flavor distribution).
- Serve with toasted (grilled) slices of semi-crunchy french bread or your favorite tortilla chip.
- Dig in!