Prep 10 mins
Cook 0 mins
This dip goes great with baked pita chips (which you can make yourself) or the blue corn tortilla chips. You can vary the heat in this by adjusting the amount of jalapenos that goes in.
- 1 (14 1/2 ounce) can pitted black olives, drained
- 2 tomatoes, chopped
- 3 -4 green onions
- 1 -2 jalapeno pepper
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons vinegar
- 1 garlic clove
- salt and pepper
- Chop green onions and tomatoes by hand.
- Chop olives, jalapeno and garlic in food processor.
- Mix with the onions and tomatoes.
- Let stand 3-4 hours before serving.
- Drain juice.
- Add the olive oil and vinegar and stir and serve.
This is so yummy and very original. I made half the recipe. I was afraid the jalapeno would make it too spicy so I used way less than half of it. But next time I'll add more. DH found it too mild. The taste is so good with the black olives, tomatoes, jalapenos... Thanks Becky :) Made for I Recommend tag game
I made this for a party I had and everyone really liked it. It was very easy and tasted great. I also made homemade pita chips to go with this. Thanks for a great recipe.
Saw this discussed in PAC Spring 2008 forum and decided to give it a try. So glad we did; it was quite the hit for everyone. It certainly was easy enough to do...easy enough that I left it all in the hands of my 14 yo daughter and she loved knowing that she created it all on her own. It's a keeper that I foresee being made quite often. Thanks for sharing.