Mediterranean Dip

Name: Mediterranean Dip
Ingredients: 2 tbsp. vegetable oil; 2 green peppers, chopped; 2 cups sliced fresh mushrooms; 1 can (7-1/2 oz.) solid light tuna, drained and flaked; 1 jar (1/3 qt.) roasted red peppers, drained and thinly sliced; 1/2 cup each pitted ripe olives and stuffed manzanilla olives, sliced; 1 can (14 oz.) tomato sauce; 1/2 cup chili sauce; 1/2 cup white vinegar; 2 bay leaves; 1 dash ground cinnamon

11 ingredients

8 steps

Ingredients

2 tbsp. vegetable oil
2 green peppers, chopped
2 cups sliced fresh mushrooms
1 can (7-1/2 oz.) solid light tuna, drained and flaked
1 jar (1/3 qt.) roasted red peppers, drained and thinly sliced
1/2 cup each pitted ripe olives and stuffed manzanilla olives, sliced
1 can (14 oz.) tomato sauce
1/2 cup chili sauce
1/2 cup white vinegar
2 bay leaves
1 dash ground cinnamon

Directions

1

Heat oil in a saucepan over medium-high heat.
2

Add green peppers and mushrooms; cook 3 to 5 minutes or until soft.
3

Add tuna, roasted red peppers, olives, tomato sauce, chili sauce, vinegar, bay leaves and cinnamon.
4

Bring to a boil over medium high heat.
5

Reduce heat and simmer 15 to 20 minutes or until vegetables are tender and sauce has thickened.
6

Remove bay leaves, cool and refrigerate.
7

Serve with crackers or breads.
8

Keeps 1 week in the refrigerator.