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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