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Tomato Chili Dip Recipe

Tomato Chili Dip Recipe

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


  • 4 large tomato
  • 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 or vegetable oil
  • 1-1/2 to 2 teaspoons garlic powder
  • 1 fresh jalapeno pepper, seeded and chopped, optional
  • Tortilla chips


  • 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.

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.

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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."

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