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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chile Relleno Dip Recipe

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This recipe for Chile Relleno Dip is from Curtis and Brett's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large tomatoes, peeled and chopped (we skip peeling)
4 green onions chopped
1 small can of chopped black olives (4 oz)
1 small can of chopped green chilis (4 oz)
3 TBSP olive oil
1 1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp table salt

tortilla chips
Directions:
Directions:
Mix all ingredients the night before serving.

Serve with corn tortilla chips.
Number Of Servings:
Number Of Servings:
several
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Mom would use leftovers as a salad dressing. It would make a good filling for an omelet too!

In a pinch, we've made this using canned whole tomatoes. Fresh is always better.

 

 

 

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