Beaumont Dip

So, this might not be the prettiest dip ever.  As a matter of fact, it's kinda ugly.  But, you guys...it's so yummy.  And easy.  And it's a make-ahead.  Yeah, you want this recipe in your arsenal.

Here's the story behind Beaumont Dip.  When we were growing up, my dad's job moved us around a lot.  One of the places we lived was Beaumont, Texas.  Apparently, my mom got this recipe from a friend there who was known to be a very good cook.  I'm not sure if *she* called it Beaumont Dip, but that's what my mom always called it.  It made an appearance pretty much every time we had company or a party.  I still make it today.

You'll need this:

 
Beaumont Dip

2 small cans diced black olives
2 small cans diced green chiles
4 green onions, chopped (green & white parts)
3 tomatoes, seeded and chopped
3 TBSP red wine vinegar
2 TBSP olive oil
kosher salt & black pepper to taste


Combine all of the ingredients in a bowl and toss.  Taste for seasonings.

Cover and refrigerate several hours or overnight.  Serve with tortilla chips.

I have very fond memories of Beaumont.  Maybe it was the food.