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Title: Southwestern Poolside Dip
Categories: Vegetarian Appetizer
Yield: 1 Servings
| 3 | Jalapeno peppers; seeded and diced | |
| 1/2 | c | Onion, red; chopped |
| 1 | Bell pepper, red; diced | |
| 1 | Bell pepper, green; diced | |
| 1 | lg | Carrot; diced |
| 3 | lg | Tomatoes; seeded and diced |
| 1/2 | c | Olives, ripe; sliced |
| 3/4 | c | Corn, frozen; thawed |
| 3/4 | c | Cilantro; chopped |
| 1/3 | c | Lemon juice |
| Salt and pepper to taste | ||
| 2 | md | Avocados; diced |
| 1 | lg | Tortilla chips bag |
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
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