Gazpacho Dip - cooking recipe

Ingredients
    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
    Mix all of the ingredients and refrigerate overnight.
    Serve with lots of tortilla chips.
    All it involves is can opening!!

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