Salsa Dip

Nalani 09-24-99 4:02 PM

Salsa Dip

2 small cans chopped ripe olives
1 (4 oz.) can chopped green chilies
2 medium tomatoes (peeled and chopped)
3 Tablespoons olive oil
1 1/2 teaspoons wine vinegar
1 1/2 teaspoons garlic salt


Combine all ingredients and allow to marinate in refrigerator for one day before serving.

Serve with tortilla chips or tosada chips

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