Mediterranean Dip

by Kathleen Morrison

Prep time: 0:20 Overall time: 0:45

Servings: 6 cups

INGREDIENTS

2 tbsp. vegetable oil
2 green peppers, chopped
2 cups sliced fresh mushrooms
1 can (7.5 oz.) solid light tuna, drained and flaked
1 jar (313 ml.) 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 pinch ground cinnamon

INSTRUCTIONS

Heat oil in a saucepan over medium-high heat. Add green peppers and mushrooms; cook 3 to 5 minutes or until soft. Add tuna, roasted red peppers, olives, tomato sauce, chili sauce, vinegar, bay leaves and cinnamon. Bring to a boil over medium high heat.

Reduce heat and simmer 15 to 20 minutes or until vegetables are tender and sauce has thickened. Remove bay leaves, cool and refrigerate. Serve with crackers or breads. Keeps 1 week in the refrigerator.

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Tagged: dipsspreads, mediterraneandip add tags

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