Mexican Black Olive Salsa
I recently had this dip while visiting with some Georgia friends in St. Augustine. Not only is it delicious, but is super easy to make, and was a nice flavor change from a tomato-based salsa.
Ingredients:
• 2 – 4 oz. can chopped black olives
• 1 – 4 oz. can chopped green chilies
• 2 – 3 plum tomatoes, chopped
• 1 bunch scallions, chopped
• 1 – 8 oz. pkg. of shredded Monterey Jack cheese
• 1 pkg. Good Seasons Italian Dressing mix (follow the package directions, but use red wine vinegar)
Instructions:
Combine all ingredients and marinate overnight. When ready to serve, drain in a colander to remove the excess liquid. Serve with tortilla chips or crackers of your choice.
