This recipe for Texas Trash Dip, by Rebecca Schoeffler, is from Rebecca's Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 to 4 tomatoes (Chopped) or 1 can petite diced tomatoes (drained) 4 green onions (Chopped) 2 small cans of chopped Green Chilies 2 small cans of sliced black olives or 4 cans of chopped black olives 6 tbsp. of oil 3 tbsp. of white Vinegar Salt (to taste) Pepper (to taste) Garlic Salt (to taste)
Combine all ingredients and serve with tortilla chips. Store in an air tight container in the refrigerator.