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Vegetable Dip Mexicano Recipe

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This recipe for Vegetable Dip Mexicano, by , is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Dahlen
Added: Tuesday, September 8, 2009


1 c sour cream (I use lean)

2 (4 oz.) cans diced green chilies, drained*

1 (14.5 oz.) can diced tomatoes w/basil, garlic & oregano, drained*

2 (15 oz.) cans black beans w/cumin & chili spices, drained*

1 (15 oz.) can corn, drained*

c, chopped cilantro (I leave this out you either love or hate it)

2 green onions (white and green parts) chopped

1 tbsp. red wine vinegar

2 tsp. Worcestershire sauce

tsp. salt

Hot pepper sauce, to taste

I also throw in a little Texas style steak seasoning

* I also rinsed these items in a colander

Combine everything in a large bowl. Stir. Refrigerate at least 2 hours. Serve with scoop-style tortilla or corn chips.




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