Zingy Chili Dip
Recipe By : Tidewater on the Half Shell
- 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
- 1 clove Garlic -- finely diced
- 1/2 teaspoon 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 S. Woodward