Zingy Chili Dip

Course : Dips
Serves: 1
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Ingredients:

28 ounces tomatoes -- drained -- mashed
8 ounces black olives -- chopped
1 bunch green onions -- chopped
4 ounces fresh mushrooms -- chopped
2 tablespoons vinegar
4 ounces diced green chilies -- drained
8 ounces tomato sauce
3 tablespoons olive oil
1 clove garlic -- finely diced
1/2 teaspoon salt
1 package tortilla chips
 

Preparation / Directions:

Redrain tomatoes, removing as much juice as possible. Mix with all other ingredients. Allow to chill for several hours to blend flavors. Serve with tortilla chips. Note - will keep for up to two weeks in frig if tightly covered. Author - Junior League of Norfolk-Virginia Beach, VA


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