More Great Recipes: Appetizer | Dinner Party | Dip | Potluck

Hot Mexican Dip


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

12 green onions, chopped
3 cans (2.25 oz) sliced black olives
1/4 cup chopped jalapenos
3 TBSP white vinegar
2 TBSP vegetable oil
3 TSP garlic salt
4 LG beefsteak tomatoes, diced


1) Combine all ingredients except tomatoes and put in fridge for at least one hour.


2) Dice tomatoes, mix thoroughly with other ingredients and serve with Tostitos (or other tortilla chip)


It gets hotter the day after, but tends to be mushy if you let it sit for more than a couple days in frig.


Pairs Well With


Notes

Every party I've ever made this for, the people rave about it. I hope it works well at your gatherings.

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