Fiesta onion dip

Yield: 6 servings

Measure Ingredient
1 Jumbo Vidalia onion, chopped (with green tops if in season) OR
2 mediums Vidalia onion, chopped (with green tops if in season)
3 tablespoons Sliced black olives
3 tablespoons Chopped green chili peppers
1 large Tomato, peeled or chopped OR
2 mediums Tomatoes, peeled or chopped
3 tablespoons Olive oil
1½ teaspoon Wine vinegar
⅛ teaspoon Cumin
1 dash Worchestershire sauce
1 dash Tabasco sauce
Salt and pepper to taste

Combine the above ingredients and chill well. Serve with corn chips.

SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93

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