Zingy chili dip
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | can | 28-oz tomatoes; drained -- |
Mashed | ||
2 | cans | 4-oz. black olives -- |
Chopped | ||
1 | bunch | Green onions -- chopped |
4 | ounces | Fresh mushrooms -- chopped |
2 | tablespoons | Vinegar |
1 | can | 4-oz. diced green chilies -- |
Drained | ||
1 | can | 8-oz. tomato sauce |
3 | tablespoons | Olive oil |
10 | Milliliters | |
Garlic -- finely diced | ||
½ | teaspoon | Salt |
Tortilla chips |
Directions
Redrain tomatoes, removing as much juice as possible. Mix with all other ingredients. Allow to chill for several hours to blend flavors. Serve with tortilla chips. Note - will keep for up to two weeks in frig if tightly covered.
Author - Junior League of Norfolk-Virginia Beach, VA Typed by Sue Woodward
Recipe By : Tidewater on the Half Shell
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