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Southwestern poolside dip

Yield: 1 Servings

Ingredients:

• 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

Instructions:

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:

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