Tomato Chili Dip Recipe
Tomato Chili Dip Recipe photo by Taste of Home
Next Recipe

Tomato Chili Dip Recipe

Read Reviews
5 1 1
Publisher Photo
"This fresh-tasting dip is excellent for summer barbecues and picnics," relates Rachael Santarsiero of Orange City, Iowa.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 32 servings


  • 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

Nutritional Facts

1/4 cup: 25 calories, 1g fat (0 saturated fat), 0 cholesterol, 65mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.


  1. 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.
Originally published as Tomato Chili Dip in Taste of Home August/September 1997, p64

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Tomato Chili Dip

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
shecooksalot User ID: 5888460 21519
Reviewed Jun. 5, 2013

"First off, I would classify this more as a salsa than a dip. I wasn't sure my husband would like this because it is so different from the normal salsas that I make, but he really enjoyed it. The red wine vinegar gives it a nice taste. I will be making this again."

Loading Image