Tuesday, October 27, 2009

Easy Dip

This is a recipe that I've made for years. It's so easy and is always popular. It's best if you can make it the night before you are serving it:

2 (4.25 oz) cans chopped black olives, drained
2 (4.25 oz) cans mild green chiles, chopped and drained
1 (10 oz) can Rotel tomatoes, chopped and drained
1 bunch scallions, diced small
3 large tomatoes, chopped
1½ lbs. grated Mexican blend cheese
1 (8 oz) bottle Italian dressing

Mix all of this together in a large bowl. Cover and refridgerate overnite. Serve with fritos or tostitos. Enjoy!

No comments: