Judy goss' relish dip

6 Servings

Ingredients

Quantity Ingredient
2 cans (4-oz) chopped chiles; undrained
2 cans (4-oz) chopped black olives; undrained
5 Green onions (tops too); chopped
4 Tomatoes; chopped
2 tablespoons Red wine vinegar
1 tablespoon Salad oil
Salt to taste
Pepper to taste
Garlic salt to taste

Directions

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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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