| 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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