"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for avocado salsa dip, by Nancy Amato, is from Perrysburg Moms Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package frozen corn 2 cans (21/4 oz each) sliced black olives 1medium red pepper chopped 1/3 c vegetable oil 2 cloves garlic, crushed 1/4c lemon juice 3 tbsp cider vinegar 1tsp oregano 1/2 tsp salt and pepper 4 medium ripe avocado
In a large bowl combine corn, olives, pepper, and onion. In a small bowl mix garlic, oregano, oil, and lemon juice, vinegar, and salt and pepper. Pour over corn mixture and toss to coat. cover and refrigerate. Just before serving chop and add avocado. Serve with sturdy tortilla chips.
only add avocado as you need it. if you only need half, add 2 and save the rest of the dip for the next day. Then add the other 2 avocado.
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