| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 6 | Servings | ||
INGREDIENTS
| 2 | cn | (4-oz) chopped chiles; undrained |
| 2 | cn | (4-oz) chopped black olives; undrained |
| 5 | Green onions (tops too); chopped | |
| 4 | Tomatoes; chopped | |
| 2 | tb | Red wine vinegar |
| 1 | tb | Salad oil |
| Salt to taste | ||
| Pepper to taste | ||
| Garlic salt to taste |
INSTRUCTIONS
Combine all ingredients and marinate at least 1 hour in refrigerator. Serve as dip with chips. Calories: 100 to 75 per serving. Yield: 6 to 8 servings. LIZ POWELL (MRS. DAVID) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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