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Dip: Mexican Dip

Source of Recipe

Alyson Sprague


List of Ingredients

3 fresh tomatoes
3 green onions
1 can black olives
1 small can mild green chili peppers
3 tablespoons olive oil
1 1/2 teaspoons wine vinegar
1/2 to 1 teaspoon garlic salt
1 tablespoon chopped chives
Tabasco sauce to taste




Recipe

Dice the tomatoes, onions, olives and chili peppers. Place in a bowl. Add oil, vinegar and garlic salt.
Mix thoroughly. Refrigerate several hours or overnight. Serve with corn chips or Cheddar Pepper Crisps. * (recipe below)


Cheddar Pepper Crisps

1 3/4 cups flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup water
2 tablespoons vinegar
Coarsely ground pepper


In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap and chill for 1 hour.

Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-inch circle. Cut into 8 wedges, and place on greased baking sheets. Sprinkle dough lightly with pepper.

Bake at 375 degrees for 10 to 14 minutes until golden brown and crisp. Cool on wire racks. Store in an airtight container.