Mediterranean dip

Yield: 6 Cups

Measure Ingredient
2 tablespoons Vegetable oil
2 \N Green peppers, chopped
2 cups Sliced fresh mushrooms
1 can (7.5 oz.) Solid Light Tuna, drained and flaked
1 \N Jar (313 ml) roasted red peppers, drained and thinly sliced
½ cup Each pitted ripe olives and stuffed manzanilla olives, sliced
1 can (14 oz.) tomato sauce
½ cup Chili sauce
½ cup White vinegar
2 \N Bay leaves
\N \N Pinch ground cinnamon

Heat oil in a saucepan over medium-high heat. Add green peppers and mushrooms; cook 3-5 minutes or until soft.

Add tuna, roasted red peppers, olive, tomato sauce, chili sauce, vinegar, bay leaves and cinnamon. Bring to a boil over medium high heat.

Reduce heat and simmer 15-20 minutes or until vegetables are tender and sauce has thickened. Remove bay leaves, cool and refrigerate. Serve with crackers or breads. Keeps 1 week in the refrigerator. Prep Time: 20 minutes Cooking Time: 2-25 minutes. Makes 6 cups.

Typed in MMFormat by cjhartlin@... Source: Primo Family Favorites.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 5, 1999

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