Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Mexi-Chili Dip
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1 (4 ounce) can green chilies, chopped |
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1 (3 ounce) can pitted black olives, chopped |
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1 medium onion, chopped |
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1 large tomato, chopped |
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1 ˝ TBSP white vinegar |
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3 TBSP olive oil |
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1 teaspoon garlic salt |
Combine first four ingredients in a small bowl. Combine remaining ingredients and add to vegetable mixture. Chill at least 2 hours before serving. Serve with corn chips. (Yields: 2 ˝ cups)
NOTE: Again, from my cousins’ reunion this summer of 2009. Again, all as eaten……..just a good tasty dip and VERY easy to have all ingredients on hand for unexpected guests! Although we WERE expected…….