Mediterranean dip
6 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | Green peppers, chopped | |
| 2 | cups | Sliced fresh mushrooms |
| 1 | can | (7.5 oz.) Solid Light Tuna, drained and flaked |
| 1 | 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 | Bay leaves | |
| Pinch ground cinnamon | ||
Directions
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