Mexican Pepper Dip

1. Drain the peppers and chop in small pieces. MIx the peppers, green onions, olives and tomatoes. Mis this with approximately 2/3 of the prepared dressing. Grate the cheese block into the mixture and stir to combine. Refrigerate to meld the flavors. Serve with chips.

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Nutrient	Quantity
Total fats	2.2284 g
Protein	6.6864 g
Carbohydrates	33.6812 g
Energy	157.0998 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.073 g
Water	684.4821 g
Aspartic acid	0.6031 g
Calcium, Ca	192.3577 mg
Lutein + zeaxanthin	2986.2552 g
Fiber, total dietary	10.4733 g
Fatty acids, total saturated 22:0	0.0057 g
Carotene, beta	8822.027 g
Niacin	3.5911 mg
Vitamin A, RAE	755.6462 g
Arginine	0.0938 g
Riboflavin	0.1587 mg
Tocopherol, beta	0.0447 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0596 g
Glutamic acid	1.9256 g
Sodium, Na	64.9388 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0102 g
Total lipid (fat)	2.2284 g
Manganese, Mn	0.9353 mg
Fructose	12.1416 g
Proline	0.067 g
Fatty acids, total saturated 16:0	0.2172 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1221 g
Sucrose	0.4544 g
Choline, total	42.146 mg
Sugars, total	22.8546 g
Serine	0.1162 g
Fatty acids, total saturated 10:0	0.0341 g
Fatty acids, total saturated 18:0	0.0698 g
Vitamin B-6	0.6073 mg
Selenium, Se	1.42 g
Ash	3.6823 g
Fatty acids, total saturated 18:1 undifferentiated	0.1851 g
Pantothenic acid	0.7895 mg
Phenylalanine	0.1206 g
Copper, Cu	0.3516 mg
Betaine	0.4468 mg
Thiamin	0.2505 mg
Methionine	0.0268 g
Iron, Fe	2.6547 mg
Carbohydrate, by difference	33.6812 g
Phosphorus, P	178.2264 mg
Folate, total	152.2165 g
Tocopherol, gamma	0.5361 mg
Lycopene	11495.5622 g
Alanine	0.1206 g
Valine	0.0804 g
Fatty acids, total saturated 18:2 undifferentiated	0.4795 g
Glycine	0.0849 g
Carotene, alpha	451.2444 g
Glucose (dextrose)	10.2423 g
Fatty acids, total saturated 14:0	0.017 g
Zinc, Zn	1.3275 mg
Isoleucine	0.0804 g
Fatty acids, total saturated 12:0	0.0085 g
Fatty acids, total polyunsaturated	0.5526 g
Fatty acids, total saturated 14:1	0.0057 g
Leucine	0.1117 g
Tocotrienol, alpha	0.0447 mg
Vitamin A, IU	15081.6492 IU
Folate, DFE	152.2165 g
Tryptophan	0.0268 g
Vitamin C, total ascorbic acid	99.2644 mg
Phytosterols	31.2744 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Fatty acids, total polyunsaturated 18:1 c	0.0511 g
Fatty acids, total saturated 20:0	0.0057 g
Tyrosine	0.0625 g
Vitamin K (phylloquinone)	479.1874 g
Fatty acids, total saturated	0.3722 g
Histidine	0.0625 g
Fatty acids, total monounsaturated	0.201 g
Threonine	0.1206 g
Folate, food	152.2165 g
Fatty acids, total polyunsaturated 17:0	0.0028 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Vitamin E (alpha-tocopherol)	3.009 mg
Magnesium, Mg	94.5854 mg
Lysine	0.1206 g
Potassium, K	1510.4206 mg
Cystine	0.0402 g
Fluoride, F	10.2759 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato	2	80.4198	17.3796	0.8936
Green Onion	4	76.68	16.3016	1.3348
black olive	1 can	0	0	0
italian dressing	0 Seasons	0	0	0
tortilla chip	0	0	0	0
monterey jack cheese	1	0	0	0
yellow pepper ring	1 jar	0	0	0