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Mexican Taco Dip
This is one of my go to recipes that is easy to make, a crowd pleaser and can be made two days ahead.
Mexican Taco Dip
One small can El Paso chopped green chilies , well drained
One (16 ounce) canned black olives, drained and chopped
1 -2 medium ripe tomatoes with some of the liquid squeezed out, diced
6 to 7 green onions chopped
10 ounces sharp, grated cheddar cheese
Marinade
2 tablespoons wine vinegar
3 tablespoons canola oil
1/2 to 3/4 teaspoon pepper
Salt to taste after you have mixed ingredients
Mix the first five ingredients together. Mix the marinade ingredients together. Combined marinade with chili mixture and mix well. Chill for a few hours to two days to blend flavors. Serve with scoop taco chips.
(Note before serving drain off ant excess liquid. )
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