Salsa Dipappetizers, dips 4 tomatoes (chopped/drained) 1 can black olives (chopped) 1 tablespoon olive oil 1 tablespoon garlic salt 2 pkg green onions (chopped) 1 can green chilies (chopped) 1 tablespoon vinegar Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. Posted by Sandee Eveland in Intercook |
