02 July, 2000

Zesty Ripe Olive Dip | In The Nick of Time

Zesty Ripe Olive Dip
Makes 2 2/3 cups
1 (10-oz) can Ro-Tel, well-drained
2 (4-oz each) can chopped green chilies, well-drained
2 (4.25-oz each) can chopped black olives, well-drained
1 Tbsp red wine vinegar
2 tsp olive oil
1/2 tsp ground black pepper
1/4 tsp salt
1/4 tsp garlic powder

For serving
Tortilla chips

In a medium covered bowl, combine all of the dip ingredients. Let stand at room temperature for one (1) hour before serving with tortilla chips.

Leisure Arts, Inc. In The Nick of Time Edited by Anne Van Wagner Childs (Little Rock: Leisure Arts, Inc, 1994), 103.

You might like:
California Caviar

Page Last Updated 3 April 2015

No comments:

Post a Comment