"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

No longer Clandestine Dip Recipe

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This recipe for No longer Clandestine Dip, by , is from The Cone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roberta Cone
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large tomatoes
3-4 green onions (chopped)
1 small can CHOPPED green chilies
3 tbsp. olive oil
1 1/2 tbsp. red wine vinegar
1 tsp. garlic salt (or some minced garlic)
1 tsp. salt
black pepper
1/4 tsp. sugar

Directions:
Directions:
1. Mix the whole shebang together. Chill.

2. Serve with Fritoes, corn chips, or something that can dip.

Personal Notes:
Personal Notes:
Roban Benich gave me this recipe WAY back in the seventies! It
has lasted so well.

 

 

 

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