Mexican Salsa Dip
Yield
6 servingsPrep
20 minCook
?Ready
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
olives
chopped |
*
|
| 1 | can |
green chili peppers
chopped |
*
|
| 4-6 | each |
scallions, spring or green onions
chopped |
|
| 2 | each |
tomatoes
medium, chopped |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
vinegar
brown |
|
| 1 | x |
salt
to taste, lots |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
olives
chopped |
*
|
| 1 | can |
green chili peppers
chopped |
*
|
|
scallions, spring or green onions
chopped |
|
||
| 2 | each |
tomatoes
medium, chopped |
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
vinegar
brown |
|
| 1 | x |
salt
to taste, lots |
*
|
Directions
Mix together and serve with tortilla chips.
It is usually better if made just an hour or so before serving.
