Tomato Chili Dip Recipe

Tomato Chili Dip Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"This fresh-tasting dip is excellent for summer barbecues and picnics," relates Rachael Santarsiero of Orange City, Iowa.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Tomato Chili Dip Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tomato Chili Dip Recipe

Prep: 15 min. + chilling

Yield: 32 Servings

15 15

Ingredients

4 large tomatoes
8 green onions
2 cans (4 ounces each) chopped green chilies
1 can (4-1/4 ounces) chopped ripe olives, drained
6 tablespoons cider or red wine vinegar
1 tablespoon olive oil
1-1/2 to 2 teaspoons garlic powder
1 fresh jalapeno pepper, seeded and chopped, optional
Tortilla chips

Directions

Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next five ingredients. Add jalapeno if desired. Cover and refrigerate overnight. Serve with tortilla chips. Yield: 8 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts One 1/4-cup serving (calculated without chips) equals 25 calories, 65 mg sodium, 0 cholesterol, 4 g carbohydrate, 1 g protein, 1 g fat. Diabetic Exchanges: 1 starch.

Originally published as Tomato Chili Dip in Taste of Home August/September 1997, p64