Easy Dip Recipe - Low Fat Southwestern Dip

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Donna’s Writes:

I got this recipe over ten years ago from a Beta Sigma Phi cookbook. I make it every summer cause I use fresh tomatoes from my garden and the only changes that I have done is I add the pickled sliced jalapenos you get in the jar, chopped up to spice it up a little. It is called Low Calorie Good Tasting Dip.

Ingredients:

4 ripe tomatoes, finely chopped
4 green onions with stems, chopped
1 small can of chopped olives
1 small can of chopped green chilies
1 T. olive oil.
1 T. vinegar.
2 tsp. garlic salt.
2 tsp. seasoned salt

Method:

Combine all ingredients; toss to mix. Refrigerate, covered, for 4 hours or overnight. May serve with tortilla chips, green peppers, carrots or celery sticks if desired.

Recipe by Donna Pierce

Posted in Reader Submitted Recipes