Guest guest Posted August 20, 2009 Report Share Posted August 20, 2009 Chile-Olive Dip 2 cans sliced black olives 8 to 10 poblano chiles, roasted, peeled and chopped, about 1 cup 3 scallions, cut into 1 inch lengths 1 small tomato, quartered and drained 2 tbsps. salad oil 2 tbsps. cider vinegar 1 tbsp. chopped fresh cilantro Combine all ingredients in a blender and process until barely blended. Serve as a dip with sliced jicama and/or tortilla chips. Serves 8. Quote Link to comment Share on other sites More sharing options...
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