Gazpacho Dip - cooking recipe
Ingredients
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1 (28 oz.) can peeled tomatoes, drained well, cut up and mashed
1 (8 oz.) can tomato sauce
2 Tbsp. cider vinegar
3 Tbsp. cooking oil (vegetable preferred)
1 (4 oz.) can Ortega diced chilies
1 (4 oz.) can chopped ripe olives
1 garlic clove, minced (or garlic powder)
1 (8 oz.) can mushroom pieces, drained well
Preparation
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Mix all of the ingredients and refrigerate overnight.
Serve with lots of tortilla chips.
All it involves is can opening!!
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