Zingy chili dip

Yield: 1 Servings

Measure Ingredient
1 can 28-oz tomatoes; drained --
\N \N Mashed
2 cans 4-oz. black olives --
\N \N Chopped
1 bunch Green onions -- chopped
4 ounces Fresh mushrooms -- chopped
2 tablespoons Vinegar
1 can 4-oz. diced green chilies --
\N \N Drained
1 can 8-oz. tomato sauce
3 tablespoons Olive oil
10 \N Milliliters
\N \N Garlic -- finely diced
½ teaspoon Salt
\N \N Tortilla chips

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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