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Zingy chili dip

Yield: 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

Instructions:

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

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