Southwestern poolside dip

1 Servings

Ingredients

Quantity Ingredient
3 Jalapeno peppers -- seeded
And diced
½ cup Onion, red -- chopped
1 Bell pepper, red -- diced
1 Bell pepper, green -- diced
1 large Carrot -- diced
3 larges Tomatoes -- seeded and
Diced
½ cup Olives, ripe -- sliced
¾ cup Corn, frozen -- thawed
¾ cup Cilantro -- chopped
⅓ cup Lemon juice
Salt and pepper to taste
2 mediums Avocados -- diced
1 large Tortilla chips bag

Directions

Combine all ingredients, except avocados and chips. Adjust seasoning to taste. At this point, dip can be made ahead and stored in coverd container in refrigerator overnight or until serving time. When ready to serve, peel and dice avocados. Add to remaining ingredients, stirring as little as possible so as not to break up the small chunks of avocado. Serve cold with chips.

From the files of DEEANNE

Recipe By :

From: "Jim Sposato" Date:

Related recipes