Summer Dip

So on Sunday a massive shitstorm hit Dallas and we have all been without power for 3 days.  And let me tell you not having power with 3 teenage boys that love Wi-fi it was a struggle. And not having AC for this mamma was a struggle! We are back up and running, but I did have to empty out my ENTIRE fridge and freezer-you have no idea how heartbreaking that was especially after I had just gone to the grocery to stock up for out of town guests.

Last night as we were sitting in the living room enjoying the cool air one of the boys stated he was hungry, shocking! I had NOTHING! We were going out to dinner, but they wanted a snack so I threw together this dip with items I had in my pantry. This dip has a lot of memories associated with it.  Our very good friend and my childhood neighbor, Jan, used to make this dip all the time and serve it by the pool. We would swim all day while the adults sat around talking, and drinking, and we would run out of the pool soaking wet, grab a chip and dip it into this dip.  It was delicious-with pool water and all.  It was the perfect dip for kids because it is not spicy and does not need to be refrigerated so it can sit by the pool all day. She would serve it with the old Doritos, but they do not make those anymore so I serve it with tortilla chips.

You can make this as spicy as you want or as tangy as you want.  This “recipe” is just a guideline.

I hope you enjoy!

Summer Dip

This dip was always a summer hit when I was growing up.  There was never a time that this dip wasn't next to the pool.  It brings back such good memories. 


  • 1 can stewed tomatoes, chopped or 1 can diced tomatoes
  • 1 can black olives, chopped
  • 1 can green chilies, diced or 1 can died jalapeños
  • 1 Tablespoon canola oil
  • 3-4 Tablespoons white vinegar-depending on how tangy you like it
  • 3 Tablespoons white onion, chopped (about a 1/4 of a small onion)


  1. Mix all ingredients in a bowl and let stand for flavors to meld.  Serve with tortilla chips.

  2. Can make ahead of time (up to 3 days in advance) and put in fridge until ready to serve.