Linda'S Mexachili Dip - cooking recipe

Ingredients

1 (4 oz.) can green chilies, chopped
1 (3 oz.) can pitted black olives, chopped
1 medium onion, chopped
1 large tomato, chopped
1 1/2 Tbsp. vinegar
3 Tbsp. olive oil
1 tsp. garlic salt

Preparation

Combine the first 4 ingredients. Combine remaining ingredients and add to the vegetables. Chill 2 hours.
Serve with tortilla chips.