Black Olive Dip
"Mexican dish collected while living in Albuquerque New Mexico"
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
3 cups
- Serves:
- 2-3
ingredients
- 2 (4 ounce) cans chopped green chilies
- 2 (4 1/2 ounce) cans chopped black olives
- 2 medium tomatoes, finely chopped
- 6 green onions, finely chopped
- 2 tablespoons salad oil
- 2 tablespoons red wine vinegar
- salt and pepper
directions
- mix ingredients and allow to chill several hours.
- Serve with corn or tortilla chips.
- Vary by adding a 1 lb bag of rotini noodles and serving as a salad.
- I make large batches and keep in the refrigerator.
- Will keep several days in sealed containers.
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Reviews
-
A nice alternative to regular salsa. Very tasty. Added minced garlic. A little cilantro would be good, too. -
This wasn't the success I hoped for. The taste was surprisingly fresh, but the looks aren't very appealing - very gray, black and green. It was easy to make, but probably not a keeper for me. Sorry. -
yucko! hate to say this but it was terrible..none of our guests it and i was embarrased to serve it! -
I've made this a zillion times...not knowing it was an actual recipe :) This is a great dip for unexpected guests...ingredients I always keep on hand! Depending on the guests...we also like a little chopped jalapeno to give it some zing!! -
yummmmmmmmmmmm made it for a meal with oh about 12 people, and it was gone so quickly, i wasn't even sure i had brought it out! great dip!
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RECIPE SUBMITTED BY
Employed by "snail mail". Ex air traffic controller. have travel a good bit and have several wonderful recipes..will add them as time allows...
