Title: Zingy Chili Dip
Categories: Dip Make
Yield: 1 1/2 pints

TIDEWATER ON THE HALF SHELL
1	cn	28-oz tomatoes; drained, mashed
2	cn	4-oz. black olives; chopped
1	bn	Green onions; chopped
4	oz	Fresh mushrooms; chopped
2	tb	Vinegar
1	cn	4-oz. diced green chilies; drained
1	cn	8-oz. tomato sauce
3	tb	Olive oil
1	cl	Garlic; finely diced
1/2	ts	Salt
		Tortilla chips

Redrain tomatoes, removing as much juice as possible. Mix with all other ingredients. Allow to chill for several hours to blend flavors. Serve with tortilla chips. Note - will keep for up to two weeks in frig if tightly covered.

Author - Junior League of Norfolk-Virginia Beach, VA

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