I like to serve thsi dip with triangle-shaped tortillas because they look like pointy witch hats. —Darlene Brenden, Salem, Oregon
- 2 cans (4-1/4 ounces each) chopped ripe olives, undrained
- 2 cans (4 ounces each) chopped green chilies, undrained
- 2 medium tomatoes, seeded and chopped
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- Dash seasoned salt
- Tortilla chips
- In a large bowl, combine the first nine ingredients. Cover and refrigerate overnight. Serve with tortilla chips. Yield: 4 cups.
Originally published as Witch's Caviar in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p239
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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