Name: Tomato Chili Dip
Prep time: 15 min
Total time: 15 min
Yield: 8 cups
Cuisine: North America, Mexican
Ingredients: 4 large tomatoes; 8 green onions; 2 cans (4 ounces each) chopped green chiles; 1 can (4-1/4 ounces) chopped ripe olives, drained; 6 tablespoons cider or red wine vinegar; 1 tablespoon olive oil; 1-1/2 to 2 teaspoons garlic powder; 1 fresh jalapeno pepper, seeded and chopped, optional; Tortilla chips

"This fresh-tasting dip is excellent for summer barbecues and picnics," relates Rachael Santarsiero of Orange City, Iowa.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Tomato Chili Dip

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Yield:8 cups

Prep:15 min

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Ingredients

4 large tomatoes
8 green onions
2 cans (4 ounces each) chopped green chiles
1 can (4-1/4 ounces) chopped ripe olives, drained
6 tablespoons cider or red wine vinegar
1 tablespoon olive oil
1-1/2 to 2 teaspoons garlic powder
1 fresh jalapeno pepper, seeded and chopped, optional
Tortilla chips

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Directions

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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