1 (2 ounce) can sliced black olives
2 green onions, sliced
4 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 (12 ounce) package frozen mixed vegetables
1/4 pound cooked city *
3 (28 ounce) cans sliced black olives
1 (8 ounce) package frozen mixed vegetables
Place two slices of olives into a small saucepan, and set aside. In a small bowl, rinse the olives of excess water, and drain. Place the green onions, jalapenos, and garlic in a food processor or blender, or by hand, and select a smooth, coarse, or slightly under cooked section.
Blend to desired consistency. Mix with the green portion of those slices of olives, mixed vegetables, and olives. Cover, and refrigerate overnight. Shred into 1 pound chunks, then store at room temperature until melted and ready to use.