"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

avocado salsa dip Recipe

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This recipe for avocado salsa dip, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Amato
Added: Saturday, August 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Preparation Time:
Preparation Time:
15minutes
Personal Notes:
Personal Notes:
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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