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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a super simple dip. Since it's very tangy / salty, it goes really well with plainly cooked chicken or fish. Of course, it's also good with tortilla chips, or folded into scrambled eggs. [From The Dairy Free Cookbook (Jane Zukin)] Ingredients:
3 ounces canned chopped black olives (1/2 a 6-oz can) |
1 (4 ounce) can diced green chilies |
2 ripe tomatoes, chopped |
1/2 medium onion, chopped |
8 green onions, chopped |
2 tablespoons extra virgin olive oil |
1 tablespoon vinegar |
1 tablespoon garlic salt |
Directions:
1. Combine all ingredients.
2. Chill for at least an hour.
3. Serve.
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