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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
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I like to serve thsi dip with triangle-shaped tortillas because they look like pointy witch hats. Darlene Brenden, Salem, Oregon Ingredients:
2 cans (4-1/4 ounces each) chopped ripe olives, undrained |
2 cans (4 ounces each) chopped green chilies, undrained |
2 medium tomatoes, seeded and chopped |
3 green onions, chopped |
2 garlic cloves, minced |
1 tablespoon red wine vinegar |
1 tablespoon olive oil |
1/2 teaspoon pepper |
dash seasoned salt |
tortilla chips |
Directions:
1. In a large bowl, combine the first nine ingredients. Cover and refrigerate overnight. Serve with tortilla chips. Yield: 4 cups.
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