HOT MEXICAN DIP

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

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

Categories: Appetizer  Dinner Party  Dip  Potluck 

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