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Fresh Salsa Dip Recipe

Photo by: Taste of Home

I grew up in Southern California, so Mexican food has always been one of my favorites. This salsa is extremely mild, so it's a good choice if you're trying Mexican food for the first time. It's also tasty over baked whitefish or sole.

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24 Servings
Prep: 10 min. + chilling

Ingredients

2 cans (4 ounces each) chopped ripe olives
2 cans (4 ounces each) minced green chilies
3 finely chopped green onions, tops included
3 to 4 firm red tomatoes, finely cubed
2 to 3 tablespoons vinegar and oil dressing or bottled Italian dressing
2 tablespoons minced fresh cilantro
Corn chips

Directions

In a large bowl, combine the olives, chilies, onions, tomatoes and dressing. Chill overnight. Top with cilantro; toss gently. Serve with corn chips. Yield: about 6 cups salsa.

Nutrition Facts: 1 serving (1/4 cup) equals 15 calories, 1 g fat (trace saturated fat), 0 cholesterol, 83 mg sodium, 2 g carbohydrate, trace fiber, trace protein.

Fresh Salsa Dip published in Country Extra July 1990, p47