Recipe of the Month: Mexican Dip

IMG_2940This month’s recipe is from my childhood. I remember eating this back in the 1980’s and it is still a great dip today.

 

 

Ingredients

2 tomatoes, chopped

4-5 green onions, chopped

2 small cans chopped green chilies

2 small cans sliced black olives

3 T. vegetable oil

1 t. garlic salt

1 1/2 t. vinegar

Directions

Mix all ingredients well. Chill overnight. Serve with tortilla chips.

Looking for more dips? Try Corn Salsa.

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