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Community Recipe
from [Braseface]
Mexican Dip from Muriel

Mexican Dip from Muriel

  • Yield: 8 servings

Ingredients

  • 1 16 oz bag frozen corn, thawed
  • 2 can(s) black olives, sliced
  • 1 medium red pepper diced
  • 1 medium red onion, diced
  • 5 clove(s) garlic minced
  • 1/3 cup(s) olive oil
  • 1/4 cup(s) lemon juice
  • 3 tablespoon(s) cider vingar
  • 1 teaspoon(s) oregano
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper

Preparation

Combine all ingredients and let sit overnight in refrigerator. Before serving, add 4 avocadoes, cubed. Serve with corn chips. Optional: add chopped cilantro

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Mexican Dip from Muriel recipe

This recipe is a personal recipe added by Braseface and has not been tested or endorsed by MyRecipes.
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