| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dips, Make ahead | 1 | Servings | ||
INGREDIENTS
| 1 | cn | 28-oz tomatoes; drained — |
| Mashed | ||
| 2 | cn | 4-oz. black olives — |
| Chopped | ||
| 1 | bn | Green onions — chopped |
| 4 | oz | Fresh mushrooms — chopped |
| 2 | tb | Vinegar |
| 1 | cn | 4-oz. diced green chilies — |
| Drained | ||
| 1 | cn | 8-oz. tomato sauce |
| 3 | tb | Olive oil |
| 10 | Milliliters | |
| Garlic — finely diced | ||
| 1/2 | ts | Salt |
| Tortilla chips |
INSTRUCTIONS
Redrain tomatoes, removing as much juice as possible. Mix with all other ingredients. Allow to chill for several hours to blend flavors. Serve with tortilla chips. Note - will keep for up to two weeks in frig if tightly covered. Author - Junior League of Norfolk-Virginia Beach, VA Typed by Sue Woodward Recipe By : Tidewater on the Half Shell
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