GAZPACHO DIP

Gazpacho Dip image

Appetizer with a punch! SOURCE: The Texas Experience & Texas Blossoms, published by the Richardson Woman's Club.

Provided by Francille

Time 15m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil or 3 tablespoons olive oil
1 1/2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon pepper
1 (4 ounce) can chopped ripe olives (with liquid)
1 (4 1/2 ounce) can chopped green chilies (with liquid)
2 -3 tomatoes, finely chopped
4 -5 green onions, finely chopped

Steps:

Blend oil and vinegar.
Add salt, garlic salt and pepper.
Stir.
Mix with olives and liquid, green chiles and liquid, tomatoes and onions.
Chill several hours for flavors to mix.
Serve cold with tortilla chips.
Variation: Add 3 or 4 peeled, pitted and diced ripe avocados at serving time.

Nutrition Facts : Calories 31, Fat 2.7, SaturatedFat 0.4, Sodium 170.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.7, Protein 0.3

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