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Zingy Chili Dip chili, dips 1 can 28-oz tomatoes; drained -- 1 mashed 2 can 4-oz. black olives -- 1 chopped 1 bunch green onions -- chopped 4 oz fresh mushrooms -- chopped 2 tablespoon vinegar 1 can 4-oz. diced green chilies -- 1 drained 1 can 8-oz. tomato sauce 3 tablespoon olive oil 10 milliliters 1 garlic -- finely diced 1/2 teaspoon salt 1 tortilla chips 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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