Recipe - Fiesta Onion Dip

1 Jumbo Vidalia onion, chopped
(with green tops if in
season) OR
2 md Vidalia onion, chopped (with
green tops if in season)
3 tablespoon Sliced black olives
3 tablespoon Chopped green chili peppers
1 lg Tomato, peeled or chopped OR
2 md Tomatoes, peeled or chopped
3 tablespoon Olive oil
1 One half teaspoon Wine vinegar
1/8 teaspoon Cumin
1 ds Worchestershire sauce
1 ds Tabasco sauce
Salt and pepper to taste

Combine the above ingredients and chill well. Serve with corn chips.

SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre,
Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim
Bodle 5/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini