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

Fiesta Dip Recipe

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This recipe for Fiesta Dip is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz. can black beans, drained
1 15 oz. can black-eyed peas, drained
12 oz. bag frozen white corn
3 Roma tomatoes (any kind will do)
3-4 stalks green onions
1 avocado
1/2 c. cilantro
3/4 c. Italian salad dressing (enough to taste and moisten)
1 bag of Scoops Tortilla Chips (any kind will do)
Directions:
Directions:
Tomatoes and avocado should be cut into small pieces, green onions sliced, and cilantro cut finely (easiest way is to snip leaves into a cup then cut into small pieces with scissors inside the cup). Stir all the ingredients together in a medium bowl. Serve with chips.
Number Of Servings:
Number Of Servings:
8 plus
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This dip is also delicious on top of grilled quesadillas! This will feed a larger party if there are other appetizers as well.

 

 

 

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