2 Large tomatoes, chopped1 (3 1/2 oz) can Sliced black olives1/2 cup Green chiles, diced and rinsed1/4 to 1/2 cup Sliced jalapeños6 Green onions, chopped with tops1/2 cup Grated cheddar cheese2 tbsp Red wine vinegar3 tbsp Olive oil1 tsp Garlic salt1/4 tsp Pepper1 bag Tortilla chips
Confetti Veggie Mexican Dip by Ann Hazard
1. Mix all ingredients in medium sized bowl. Cover and refrigerate at least an hour. This can be made ahead and chilled for up to eight hours. Place in serving bowl on large round platter surrounded by tortilla chips. Then sit back and wait. The compliments will astound you.
Enjoy this delicious dip Mexican recipe!