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Low Fat Mexican Dip

For a firmer salsa, drain tomatoes before adding to dip.

Serves: 8

Ingredients

1 can black olives, chopped, 10 oz
1 can green chillies, chopped, 3 oz
1 small onion, chopped
vinegar, 3 tbsp
can diced tomatoes, 28 oz
garlic salt to taste, 1 tsp

Method

In a medium bowl; mix olives, chillies, onion, vinegar, tomatoes and garlic salt to taste.
Cover and place in refrigerator for at least an hour. Serve with tortilla chips.

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Low Fat Mexican Dip

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