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SALSA DIP

Category:    Dips, Appetizers
Yield:4 servings
 
      4 ea Tomatoes (chopped/drained)          1 tb Olive oil
      2 pk Green onions (chopped)              1 tb Vinegar
      1 cn Black olives (chopped)              1 tb Garlic salt
      1 cn Green chilies (chopped)        
 
     Mix; refrigerate at least 1 hour (better overnight).  Serve with
  tortilla chips.
 

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