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Southwest Chi Waw-waw

  • Serves 4.


  • 1 can quartered artichoke hearts (approximately 15 oz.)
  • 1 (8-oz.) can chopped olives
  • 1 (8-oz.) can chopped pimento
  • 1 (8-oz.) can chopped mushrooms
  • 3 (8-oz.) cans chopped green chilies
  • 2 medium white onions, chopped
  • 4 Tablespoons cider vinegar
  • 2 Tablespoons olive oil
  • 2 teaspoons salt
  • 2 cloves garlic, minced


Drain all excess juice thoroughly from artichokes, olives, pimentos, mushrooms, and chilies. Combine all ingredients in a large bowl. Cover and chill (overnight if possible). Serve with tortilla chips as a dip.

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