We recommend serving this dip-with-a-kick along side a Mexican Martini. This summer we all scooped it up in between dips in the cool Comal river. The next day we packed it in our picnic lunch to eat at Schlitterbahn. It hit the spot!
By Michelle Johns, Pat’s friend
Ingredients
8 ounces green olives
8 ounces black olives
4 ounces jalapeno
1 can petite diced tomatoes, drained
1 cup green onion
3 Tablespoons olive oil
1 Tablespoon red wine vinegar
garlic salt
Method
Combine all ingredients in a food processor and chop coarsely. Store in a jar in the refrigerator.
Serve with chips or crackers.
*If you don’t feel like or don’t have a food processor, just put everything a bowl and stir to combine. Buy the sliced or chopped cans of olives.
Miette, Annabeth and family friend, Chariste, enjoying the summer.
Back to the fun. Miette shoots out of the slide!
Savoie Secrets: It's a Family Recipe 