Judy goss' relish dip
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (4-oz) chopped chiles; undrained |
| 2 | cans | (4-oz) chopped black olives; undrained |
| 5 | Green onions (tops too); chopped | |
| 4 | Tomatoes; chopped | |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Salad oil |
| Salt to taste | ||
| Pepper to taste | ||
| Garlic salt to taste | ||
Directions
Combine all ingredients and marinate at least 1 hour in refrigerator. Serve as dip with chips. Calories: 100 to 75 per serving. Yield: 6 to 8 servings.
LIZ POWELL (MRS. DAVID)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .