Zingy Chili Dip
- 1 cn 28-oz tomatoes; drained --
- Mashed
- 2 cn 4-oz. black olives --
- Chopped
- 1 bn Green onions -- chopped
- 4 oz Fresh mushrooms -- chopped
- 2 tb Vinegar
- 1 cn 4-oz. diced green chilies --
- Drained
- 1 cn 8-oz. tomato sauce
- 3 tb Olive oil
- 10 Milliliters
- Garlic -- finely diced
- 1/2 ts Salt
- 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
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
