Avocado-Olive Dip recipe

3 avocados, peeled, seeded, and mashed
1 can black olives, drained and sliced
1 (4 ounce) can chile or jalapeno peppers (medium to hot)
7 or 8 small green onions, chopped
3 large or 5 small tomatoes, chopped
3 or 4 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
5 or 6 fresh basil leaves, finely chopped

In a large bowl, combine all the ingredients. Refrigerate at least 2 hours for flavors to blend.

Serve with tortilla chips.