Pepper Jack Salsa

1 or 2 ripe Haas avocados (black, bumpy skin), diced

5 green onions, thinly sliced

1 medium Roma tomato, diced

4 oz. can chopped green chiles

1/4 cup fresh cilantro, minced

3 oz. chopped black olives (1/2 of a 6 oz. can)

8 oz. pepper jack cheese, finely shredded

1/2 cup bottled Zesty Italian salad dressing

salt and pepper to taste

Combine all of the above ingredients and mix gently but thoroughly.  Refrigerate for at least 6 hours or overnight.  Serve with tortilla chips and/or crackers.