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Avacado Salsa Dip
by here come the tears. (csiallie)
at August 22nd, 2008 (07:56 pm)

this is a superb recipe my mom received from a woman she works with. i've made it a couple of times and it never disappoints.

Avacado Salsa Dip

1 pkg. frozen corn
2 cans (2 1/4 each) sliced black olives [optional - i leave them out, not an olive fan]
1 medium red pepper chopped
1 medium sweet onion chopped
1/3 c. vegetable oil
2 cloves garlic
1/4 c. lemon juice
3 tbsp. cider vinegar
1 tsp. oregano
1/2 tsp. salt [ i used a whole tsp. last time and thought it came out better, i'd recommend seasoning it to your taste]
1/2 tsp. pepper
4 ripe avacados

In a large mixing bowl combine corn, olives, red pepper, and onion. In small mixing bowl mix garlic,
oregano, oil, lemon juice, vinegar, salt, and pepper. Pour over corn mixture and toss to coat. Cover and
refrigerate until ready to serve. Just before serving chop and add avacado. Serve with steady tortilla chips.

Note: I've found that this doesn't need to chill for long. The frozen corn gets the dip cold in a pretty short
period of time. 10-15 minutes, if that. It's completely feasible that you'll be able to make it and serve it
right away.