Olive Dip

1 (4 ounce) can chopped green chiles, drained

1 onion, chopped

1 (5 ounce) jar green olives, chopped (reserve brine)

1 (6 ounce) can chopped black olives

1 ½ cups shredded Cheddar cheese

ground black pepper to taste

garlic salt to taste

2 fresh red tomatoes, chopped

Chill a serving bowl in the freezer while you make the salsa. In a mixing bowl, combine the chopped green chiles, onion, green olives, and black olives. Lightly mix in the Cheddar cheese and tomatoes; season to taste with garlic salt and black pepper. If desired, mix in a little bit of the olive brine. Serve in the chilled bowl.