Email to Phyllis_ aka_ Filus      

Tomato Chili Dip

Source of Recipe

Quick Cooking Magazine
TOMATO CHILI DIP
Exchange
Yield: 8 cups

4 large tomatoes
8 green onions
2 cans (4 oz., each) chopped green chilies
1 can (4-1/4 oz.) chopped ripe olives, drained
6 T. cider or red wine vinegar
1 T. olive or vegetable oil
1-1/2 to 2 tsp. garlic powder
1 fresh jalapeno pepper, seeded and chopped, optional
Tortilla chips

Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next 5 ingredients. Add jalapeno pepper, if desired. Cover and refrigerate over night. Serve with tortilla chips.

NUTRITIONAL ANALYSIS: One 1/4 c. serving (CALCULATED W/O CHIPS) equals: 25 calories...65 mg Sodium...0 Cholesterol
...4 gm carbohydrate...1 gm protein...1 gm fat. ++++ EXCHANGES: 1 starch