Olive- Chile Dip

Name: Olive- Chile Dip
Prep time: 15 min
Total time: 15 min
Yield: 3 cups of dip(about)
Ingredients: 1 (4 1/2 ounce) can chopped green chilies; 1 (4 1/2 ounce) can chopped black olives; 1/2 cup chopped green olives; 4 green onions, sliced, tops and bottoms; 2 ripe tomatoes, chopped (I prefer them peeled); 1 teaspoon garlic salt; 2 tablespoons red wine vinegar; 1/4 cup olive oil; 1 -2 tablespoon chopped fresh cilantro; 1 jalapeno pepper, seeded, deveined and finely chopped (optional)

Submitted by Leslie in Texas

"A friend from Boulder, Co. shared this recipe with me many years ago. It's addictive and is usually gobbled up quickly! It keeps well, so you may want to double this for a crowd."

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Ready In:: 15mins
Ingredients:: 10
Yields:: 3 cups of dip(about)

ingredients

1 (4 1/2 ounce) can chopped green chilies
1 (4 1/2 ounce) can chopped black olives
¹⁄₂ cup chopped green olives
4 green onions, sliced, tops and bottoms
2 ripe tomatoes, chopped (I prefer them peeled)
1 teaspoon garlic salt
2 tablespoons red wine vinegar
¹⁄₄ cup olive oil
1 -2 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded, deveined and finely chopped (optional)

directions

Combine all ingredients in a medium size bowl and toss to mix thoroughly.
Chill for at least 1 hour to allow flavors to blend.
Serve with your favorite tortilla or corn chips.

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Reviews

This was immensely popular. It's also very easy to make and you could do it several hours ahead. I used a minced garlic clove and 1 t salt instead of garlic salt. And the red jalapeno I used made the dip look really colourful. Thank you.

Jangomango

Tweaks

This was immensely popular. It's also very easy to make and you could do it several hours ahead. I used a minced garlic clove and 1 t salt instead of garlic salt. And the red jalapeno I used made the dip look really colourful. Thank you.

Jangomango