Tomato Chili Dip


Classifications: Dips, Dressings,Sauces &

Qty Measure Ingredient


4 large tomatoes

8 green onions

2 4 oz cans chopped green chilies

1 4-1/2 oz can chopped ripe olives, drained

6 tablespoons cider or red wine vinegar

1 tablespoon olive or vegetable oil

1 1/2 to 2 tsp garlic powder

1 fresh jalapeno pepper, seeded and chopped, optional

Tortilla chips

Instructions: Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next five ingredients. Add jalapeno if desired. cover and refrigerate over night. Serve with tortilla chips. Yield: 8 cups.



Background: Note: DIABETIC EXCHANGES: One 1/4-cup serving (calculated without chips) equals 1 starch; also, 25 calories, 65 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein, 1 gm fat.

Serves: 1

Food Exchanges: