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TOMATO WEEK: TOMATO CHILI DIP

Tomato plants are producing nice returns, so we're here to help with a week's worth of recipes that will help you turn them into delicious dishes.

This recipe comes from the Web site tasteofhome.com.

INGREDIENTS

4 large tomatoes

8 green onions

2 cans (4 oz. each) chopped green chilies

1 can (4 1/4 oz.) chopped ripe olives, drained

6 tablespoons cider or red wine vinegar

1 tablespoon olive oil

1 1/2 to 2 teaspoons garlic powder

1 fresh jalapeno pepper, seeded and chopped, optional

Tortilla chips

DIRECTIONS

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

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