Salsa Dipdips, ethnic, salsa 4.00 each tomatoes (chopped/drained) 2.00 pkg green onions (chopped) 1.00 can black olives (chopped) 1.00 can green chilies (chopped) 1.00 tablespoon olive oil 1.00 tablespoon vinegar 1.00 tablespoon garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. |
