Andale-Dip - cooking recipe

Ingredients

2 (4 oz.) cans chopped green chilies
2 (4 oz.) cans chopped black olives
1 (16 oz.) can tomatoes, drained and chopped (reserve liquid)
6 green onions, chopped
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
salt and pepper to taste

Preparation

Mix all ingredients.
If too dry, add some of reserved tomato juice.
Refrigerate overnight.
Serve with Doritos or Fritos. Yields 2 cups.