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Salsa Dip

Yield: 4 servings
4 ea tomatoes (chopped/drained)
2 pk green onions (chopped)
1 cn black olives (chopped)
1 cn green chilies (chopped)
1 tb olive oil
1 tb vinegar
1 tb garlic salt

Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips.

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