"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southwestern Dip Recipe

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This recipe for Southwestern Dip, by , is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Van Loon Kupfrian
Added: Wednesday, July 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 14 oz. Can of corn, drained
1 14 oz. Can of black beans, drained
1 16 oz. Jar of salsa, mild or medium
1 7 oz. Can of chopped Ortega Chile’s
½ to 1 cup chopped or sliced black olives
½ cup chopped green onions, more or less, depending on taste
½ cup of cilantro, more or less, depending on taste
1 cup grated cheddar cheese

Directions:
Directions:
Mix all ingredients and serve with corn chips

Personal Notes:
Personal Notes:
Great for large parties--easy to throw together!

 

 

 

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