Witch's Caviar Recipe
Witch's Caviar Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like to serve thsi dip with triangle-shaped tortillas because they look like pointy witch hats. —Darlene Brenden, Salem, Oregon
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

2 tablespoons: 17 calories, 1g fat (0 saturated fat), 0 cholesterol, 98mg sodium, 1g carbohydrate (1g sugars, 1g fiber), 0 protein.

  • 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
  1. 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

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