This recipe is tasty and different, but one thing I would strongly suggest against. DO NOT use the MSG, monosodium glutamate! It makes me absolutely cringe when I see this as an actual ingredient in anything, and is used way too much in prepacked foods as a flavor enhancer. Happy (and safe) eating!

I make this the night before and add the avocado just before serving. I always omit MSG - for health reasons.

I've made this a few times for parties or BBQ's, and it's always a huge hit! I make a batch of Good Seasons' Zesty Italian dressing, and use approx 1/2-3/4 cup...any more that that and it's too oily. Plus, if there's too much dressing it drips all over your guests and is too mess. I also leave out the MSG, and use a 4 cheese Mexican blend that comes pre-shredded in the dairy case. Also, DEFINITELY serve this with "Scoops" tortilla chips. If you use regular tortilla chips it kind of slides off the chip. This recipe is a party classic!

This had a very unique flavor. It didn't taste much like salsa. My sister-in-law really enjoyed it though.

I only had 3/4 c Italian dressing but it was enough. I also had half a lime so I squeezed the juice into the salad.

Made this a day ahead for our tailgating party. With these ingredients I thought it couldn't miss, but it just turned out to be very mediocre. A couple of people really liked it; but most just sort of picked at it. My family said it was just ok - they didn't know why but weren't crazy about it. I had made 2 batches for this crowd and only about 1/4 of the first batch was eaten. Can't seem to figure out what the problem was since I had really good fresh cilantro and tomatoes; and (per other reviews) didn't use the full amount of dressing - 1 c. would definitely have been too much. I had also subbed a bit of sugar for the MSG as suggested in other reviews; but it had sort of a bitter taste and was unappetizing in appearance. Sorry, but won't be making this again.

Definitely ***** I have made this salsa countless of times and like many of us here, been asked for the recipe. A tip here: you can substitute the MSG with sugar (which we usually do in chinese cooking). I find that it helps to balance the tart taste of this wonderful dish. Thank you Debra for sharing this recipe.

I love this recipe. Everyone always eats it up. I do only use half of the dressing and no MSG. I have even used cheddar when that's all I had, still great. I make it all the time. I like it with corn chips more than tortilla.

wonderful recipe. I add 3/4 cup of the italian dressing (seems to be the right amount) and a half of a small can diced jalapenos and two avocados! Really tastes better the next day.

This dip is awesome! I made it for card night and everyone asked me for the recipe! It has a wonderful fresh taste...I added extra tomato and avacado.

Huh...who woulda thought?? This IS fabulous, and received compliment after compliment. I did however skip the MSG and added salt in it's place. I actually thought of tossing this with some pasta for an easy dinner for tomorrow. I ended up using Kraft "crumbles" for the cheese which worked very well in this. Next time I will add red onion and jalapeno. Thanks so much Debra for the nice salsa alternative....LOVED it!!

THIS is a keeper! I like this recipe better w/o the avocado but either way it's unbelieveable! I don't use the MSG however it is usually gone before it is put on the table so I don't see a need to! PS-the cilantro MAKES this recipe!! I usually put a little extra. MAKES A WORLD OF DIFFERENCE IF YOU LET MARINATE OVERNIGHT. I have tasted it right after making and wanted to throw it away. I didn't and decided to try it later on and the taste was amazing!

I gave it a four because it doesn't look so good. It tastes good though. I omitted the olives and MSG. I used diced jalapeño instead of green chile because I wanted it hotter. I'll use slightly less Italian dresing next time.

Debra, this is wonderful! I used more cheese and added chipotle chili pepper powder for a little kick. I mixed the dressing with the avocado right away and did not have problems with it turning. I made the evening before, refrigerated it, and set it out about 30 minutes before serving. Everyone hocered over it until it was gone. It really isn't THAT ugly of a salsa...

I have been making this salsa for over 4 years and have been asked for the recipe countless times. Those that I have shared this recipe with have also passed it on to many who appreciate this unique salsa. You won’t be disappointed if you try this recipe as an appetizer for your next gathering. I did make a couple of changes by only using 1/2 cup of the dressing, which I think is plenty, and omitting the MSG.

Wow, amazing. I used only half of italian dressing and added just a little bit of lime juice and it was excellent. My husband did not want to share :)