Linda'S Mexachili Dip
A vibrant, flavorful Mexican dip combining chopped green chilies, black olives, fresh vegetables, and tangy vinegar, perfect for serving with tortilla chips at parties or casual gatherings.
Ingredients
Instructions
- Combine the chopped green chilies, black olives, onion, and tomato in a bowl.
- In a separate small bowl, mix the vinegar, olive oil, and garlic salt.
- Add the dressing to the vegetable mixture and stir well.
- Chill the dip for 2 hours before serving.
- Serve with tortilla chips.
Tips & Substitutions
For a creamier dip, consider adding a dollop of sour cream or Greek yogurt. If you prefer more heat, add diced jalapeños or a dash of hot sauce. Substitute red onions for a milder flavor or use canned diced tomatoes if fresh ones are not available. This dip can be made a day ahead to enhance the flavors. Pair it with Guacamole Salad for a delightful spread.
Serving Suggestions
Serve this Mexachili Dip with crispy tortilla chips for an easy appetizer. It also goes well with fresh veggie sticks for a healthier option. For a complete meal, serve alongside Texas Style Spanish Rice or alongside Ita'S Fajitas for a festive gathering. Garnish with chopped cilantro for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits. If the dip thickens, stir in a little olive oil or vinegar to restore the desired consistency. Avoid freezing, as the texture may change when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Mexachili Dip contains roughly 58 calories, with 1g protein, 8g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Absolutely! This dip tastes even better after chilling for a few hours, as the flavors meld together. Prepare it the day before and let it sit in the fridge overnight. Just give it a good stir before serving, and it will be ready to impress your guests.
What can I use instead of black olives?
If you're not a fan of black olives, green olives or even diced pickles can be a tasty alternative. They will provide a different flavor, but will still add a nice briny touch to the dip. Be mindful of the saltiness, as both options can be more potent than black olives.
Is this dip suitable for vegans?
Yes, this Mexachili Dip is completely vegan! All the ingredients are plant-based, making it a great choice for those following vegan recipes. Just ensure that any chips or accompaniments you serve with it are also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).