Recipe - Southwestern Poolside Dip

3 Jalapeno peppers seeded
And minced
One half cup Onion, red chopped
1 Bell pepper, red minced
1 Bell pepper, green minced
1 lg Carrot minced
3 lg Tomatoes seeded and
Diced
One half cup Olives, ripe cut or sliced up
Three fourths cup Corn, frozen thawed
Three fourths cup Cilantro chopped
1/3 cup Lemon juice
Salt and pepper to taste
2 md Avocados minced
1 lg Tortilla chips bag

Combine all ingredients, except avocados and chips. Adjust seasoning to
taste. At this point, dip can be made ahead and stored in coverd container
in refrigerator overnight or until serving time. When ready to serve, peel
and dice avocados. Add to remaining ingredients, stirring as little as
possible so as not to break up the small chunks of avocado. Serve cold with
chips.

From the files of DEEANNE

Recipe By :

From: "Jim Sposato" Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip