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| Home -> [Chili, Dips & Spreads, Herbs & Spices, Make Ahead] -> [Zingy chili dip Recipe] |
Zingy chili dip
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Chili, Dips & Spreads, Herbs & Spices, Make Ahead |
Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | | TIDEWATER ON THE HALF SHELL | | 1
| can | 28-oz tomatoes, drained | | | -mashed | | 2
| can | 4-oz. black olives, chopped | | 1
| bunch | Green onions, chopped | | 4
| oz | Fresh mushrooms, chopped | | 2
| tbsp | Vinegar | | 1
| can | 4-oz. diced green chilies | | | -drained | | 1
| can | 8-oz. tomato sauce | | 3
| tbsp | Olive oil | | 1
| cl | Garlic, finely diced | | 1/2
| tsp | Salt | | | Tortilla chips |
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Procedures:
| 1 | Redrain tomatoes, removing as much juice as possible. | | 2 | Mix with all other ingredients. | | 3 | Allow to chill for several hours to blend flavors. | | 4 | Serve with tortilla chips. | | 5 | Note - will keep for up to two weeks in frig if tightly covered |
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