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| Home -> [Dips & Spreads, North American, Southwestern] -> [Southwestern poolside dip Recipe] |
Southwestern poolside dip
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| Artist: |
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Yield: |
1 |
| Categories: |
Dips & Spreads, North American, Southwestern |
Rating: |
0 |
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Ingredients:
| 3
| | Jalapeno peppers -- seeded | | | 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 | | | Diced | | 1/2
| cup | Olives, ripe -- sliced | | 3/4
| cup | Corn, frozen -- thawed | | 3/4
| cup | Cilantro -- chopped | | 1/3
| cup | Lemon juice | | | Salt and pepper to taste | | 2
| med | Avocados -- diced | | 1
| large | Tortilla chips bag |
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Procedures:
| 1 | Combine all ingredients, except avocados and chips. | | 2 | Adjust seasoning to taste. | | 3 | At this point, dip can be made ahead and stored in coverd container in refrigerator overnight or until serving time. | | 4 | When ready to serve, peel and dice avocados. | | 5 | Add to remaining ingredients, stirring as little as possible so as not to break up the small chunks of avocado. | | 6 | Serve cold with chips |
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