Monday, October 8, 2007

Nicole’s Fiesta Dip

I had this for the first time two weekends ago and made it myself on Saturday.

This recipe is a great thing to bring to a party and it will go a very long way... Four adults have been eating it non stop for three days.

2 Cans of White and Gold Corn (drained)
1 Can of Black Beans (rinsed)
1 Can of Black Eyed Peas (rinsed)
1 12 oz. package of Pico de Gallo*
4-5 tbsp salsa*
2 Large Hass Avocado
Salt and Pepper- to taste
Creole Seasoning (Zatarain’s or Tony Chachere’s)
2 tbsp Extra Virgin Olive Oil

*We used Hot Pico and medium-heat salsa. The brand doesn't matter, just go with the spice and brands you like best!!!

Empty all canned goods in a large bowl. Make sure all beans are rinsed and corn is drained of liquid. Add whole package of Pico de Gallo, salsa, and EVOO. Cube up the two large avocados, and then season the dip with the salt, pepper and Creole seasoning. Seasonings and salsa will depend on the desired taste.

Serve with tortilla or pita chips. Enjoy!!

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