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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."
H. H. Munro (1870-1916), Scottish author

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Yum! Yum! Yum! For a change from the norm, try serving this instead of traditional South Western style salsa at your next party. Your guests will be hooked from the first dip!

Preparation Time: 30 Minutes    Serving Size: 6

  • 1 14½–ounce can of tomatoes,  drained and diced
  • 1/4 of a medium red onion, diced
  • 15 Greek black olives, pitted & sliced
  • 1/2 jar marinated artichoke hearts, drained and chopped
  • 1 small jalapeño pepper, minced
  • 1 clove garlic, minced

Drain tomatoes; save 1/4 cup juice. Mix tomatoes, reserved juice and all other ingredients in a bowl. Add 1 tablespoon artichoke marinade. Mix and serve with corn chips or for a change, toasted pita bread.

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