Tomato Chili Dip
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 cups.
"This fresh-tasting dip is excellent for summer barbecues and picnics," relates Rachael Santarsiero of Orange City, Iowa.
Ingredients
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4 large tomatoes
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8 green onions
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2 cans (4 ounces each) chopped green chiles
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1 can (4-1/4 ounces) chopped ripe olives, drained
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6 tablespoons cider or red wine vinegar
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1 tablespoon olive oil
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1-1/2 to 2 teaspoons garlic powder
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1 fresh jalapeno pepper, seeded and chopped, optional
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Tortilla chips
Directions
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1.
Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next 5 ingredients. Add jalapeno if desired. Cover and refrigerate overnight. Serve with tortilla chips.
Nutrition 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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