This recipe was included for me in a recipe book that Rob & Linda made.
1 pt pickled veggies (onion, celery, cauliflower) or can use 3/4 quart of pickles
¾ cup chopped green olives (approx. 1/2 jar)
½ can ripe pitted olives
1 can sliced mushrooms
½ cup pickles, chopped
¾ cup chili sauce
¾ cup ketchup
1 tin anchovies, chopped (optional)
2 12 oz cans tuna
½ cup oil
garlic powder
pepper to taste
1
Chop everything first, then mix together.
Categoryappetizers, dips
Ingredients
1 pt pickled veggies (onion, celery, cauliflower) or can use 3/4 quart of pickles
¾ cup chopped green olives (approx. 1/2 jar)
½ can ripe pitted olives
1 can sliced mushrooms
½ cup pickles, chopped
¾ cup chili sauce
¾ cup ketchup
1 tin anchovies, chopped (optional)
2 12 oz cans tuna
½ cup oil
garlic powder
pepper to taste
Directions
1
Chop everything first, then mix together.