Title: Mediterranean Dip
Categories: Ethnic, Appetizers
Yield: 6 Cups

2 tb Vegetable oil
2 Green peppers, chopped
2 c Sliced fresh mushrooms
1 cn (7.5 oz.) Solid Light Tuna,
-drained and flaked
1 Jar (313 ml) roasted red
-peppers, drained and thinly
-sliced
1/2 c Each pitted ripe olives and
-stuffed manzanilla olives,
-sliced
1 cn (14 oz.) tomato sauce
1/2 c Chili sauce
1/2 c White vinegar
2 Bay leaves
Pinch ground cinnamon

Heat oil in a saucepan over medium-high heat. Add green peppers and
mushrooms; cook 3-5 minutes or until soft.

Add tuna, roasted red peppers, olive, tomato sauce, chili sauce, vinegar,
bay leaves and cinnamon. Bring to a boil over medium high heat.

Reduce heat and simmer 15-20 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. Prep Time: 20
minutes Cooking Time: 2-25 minutes. Makes 6 cups.
Typed in MMFormat by cjhartlin@email.msn.com Source: Primo Family
Favorites.

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 5, 1999