Zingy Chili Dip

This tasty dip gets lots of flavor from the chopped black oives and tomatoes. Serve this dip with tortilla chips or assorted of crackers. Make this a little ahead of time so it will have lots of time to chill thoroughly.

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

1 can (28-oz) tomatoes; drained and mashed
2 cans (4-oz.) chopped black olives
1 bunch (about 8) green onions, chopped
4 ounces fresh mushrooms, chopped
2 tablespoons white wine vinegar
1 can (4-oz.) diced green chilies -- drained
1 can (8-oz.) tomato sauce
3 tablespoons olive oil
1 clove garlic, finely minced
1/2 teaspoon salt

Instructions:

Redrain tomatoes, removing as much juice as possible. Mix with all other ingredients. Allow to chill for several hours to blend flavors. Serve with tortilla chips or your favorite crackers. Keep tightly covered in the refrigerator for about 1 week.

Adapted from Tidewater on the Half Shell - Junior League of Norfolk-Virginia Beach, VA