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Spicy Spanish Dip Recipe

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This recipe for Spicy Spanish Dip, by , is from Recipes for the Bariatric Patient, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karine Hockman
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can Shoe Peg Corn
2 cans Rotel Tomatoes
1 can Black Olives, chopped
Jalapeņo Peppers, as much as you want (optional)
6 tbsp. Canola Oil
3 tbsp. Vinegar
Green Onions, chopped (as much as you want)
1 can Green Chiles, chopped
1/2 tsp. Garlic Salt (I use Garlic Powder)

Directions:
Directions:
Drain everything except the Rotel tomatoes. The rest of the liquid will come from the oil and vinegar. Serve with Scoop Corn Chips.

 

 

 

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