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| Southwestern Poolside Dip Recipe |
Category: Appetizers
Rating:
N/A
Servings: 1
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Ingredients
3 jalapeno peppers -- seeded
1 and diced
1/2 cup onion, red -- chopped
1 bell pepper, red -- diced
1 bell pepper, green -- diced
1 large carrot -- diced
3 large tomatoes -- seeded and
1 diced
1/2 cup olives, ripe -- sliced
3/4 cup corn, frozen -- thawed
3/4 cup cilantro -- chopped
1/3 cup lemon juice
1 salt and pepper to taste
2 medium avocados -- diced
1 large tortilla chips bag
Cooking 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:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
appetizers,vegetarian
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