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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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This fresh-tasting dip is excellent for summer barbecues and picnics, relates Rachael Santarsiero of Orange City, Iowa. Ingredients:
4 large tomatoes |
8 green onions |
2 cans (4 ounces each) chopped green chilies |
1 can (4-1/4 ounces) chopped ripe olives, drained |
6 tablespoons cider or red wine vinegar |
1 tablespoon olive oil |
1-1/2 to 2 teaspoons garlic powder |
1 fresh jalapeno pepper, seeded and chopped, optional |
tortilla chips |
Directions:
1. Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next five ingredients. Add jalapeno if desired. Cover and refrigerate overnight. Serve with tortilla chips. Yield: 8 cups.
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