Mexi-Chili Dip - cooking recipe

Ingredients

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

Preparation

Combine first 4 ingredients in a small bowl.
Combine remaining ingredients and add to vegetable mixture.
Chill at least 2 hours before serving.
Serve with corn chips.
Yields 2 1/2 cups.