|
|
|
|
| Category |
|
Appetizers
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
2 T Southwest Seasoning
|
| |
1/2 c mayo
|
| |
1/2 c sour cream
|
| |
1 small onion, finely diced
|
| |
1/4 c frozen corn, thaw and drain
|
| |
1/4 c black olives, diced fine
|
| |
1/2 c shredded cheddar
|
| |
1 small tomato, seeded and diced
|
| |
blue corn chips
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Combine all but chips, mix well. Keep in fridge at least 2 hours. serve with chips. Makes about 2 1/2 cups dip.
|
|
|
|
|
|
|
|
|
|
Originally Submitted
12/29/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Chunky Southwest Dip recipe to your own private DesktopCookbook.
|
