Mexican Dip(Salsa)

Name: Mexican Dip(Salsa)
Yield: 4 servings
Ingredients: 2 bunches (about 12) green onions, chopped fine; 1 can black olives, chopped fine; 1 small can green chilies, chopped; 1 garlic, chopped or minced; 2 medium tomatoes, chopped or diced; 3/4 c. olive oil; 1/2 c. white vinegar

Vegan Vegetarian

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Ingredients

2 bunches (about 12) green onions, chopped fine ⓘ
1 can black olives, chopped fine ⓘ
1 small can green chilies, chopped ⓘ
1 garlic, chopped or minced
2 medium tomatoes, chopped or diced ⓘ
3/4 c. olive oil ⓘ
1/2 c. white vinegar ⓘ

Instructions

Carefully mix first 5 ingredients.
Mix olive oil and vinegar. Pour over vegetable mixture.
Refrigerate.
Needs to marinate several hours or overnight.
Drain off most of marinade before serving.
Will keep a week or so in the refrigerator.
Makes approximately 4 cups.
Serve with tortilla chips.

Nutrition & Diet Analysis (per serving)

422 kcal 21% DV

Protein Fat Carbs

Macronutrients

Protein 4.2g 8% DV

Total Fat 30.5g 39% DV

Carbs 33.2g 12% DV

Fiber 2.3g 8% DV

Sugar 6.9g 14% DV

Electrolytes

Sodium 367.8mg 16% DV

Potassium 147.5mg 3% DV

Vitamins & Minerals

Vitamin A 27.8mcg 3% DV

Vitamin C 8.6mg 10% DV

Vitamin D 0.9mcg 4% DV

Calcium 25.3mg 2% DV

Iron 8.1mg 45% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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