Witch’s Caviar
I like to serve this dip with triangle-shaped tortilla chips because they look like pointy witch hats. —Darlene Brenden, Salem, Oregon
Ingredients
- 2 cans (4-1/4 ounces each) chopped ripe olives, undrained
- 2 cans (4 ounces each) chopped green chiles, undrained
- 2 medium tomatoes, seeded and chopped
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- Dash seasoned salt
- Tortilla chips
Directions
-
1In a large bowl, combine the first 9 ingredients. Cover and refrigerate overnight. Serve with tortilla chips.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
