Hey friends…it’s been a minute! Got a little behind posting recipes – life got in the way! Hope you are all having a fantastic summer and holiday weekend! Wanted to share a favorite chip dip that is always a hit, and makes enough to feed a big crew. There seem to be several iterations of this recipe, but this is the one our family loves best. There is some chopping involved…
This dip can be thrown together day of, but honestly gets better the longer it sits, so plan ahead and mix it up the day before and you won’t be disappointed. I love to add fresh avocado – only add right before serving. The dressing should keep it from turning brown.
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Ingredients
1 green pepper, diced
1 jalapeno, diced
1 white onion, diced
4 roma tomatoes, diced
4 green onions, diced
1 bunch fresh cilantro, chopped
1 can corn, drained
1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can white hominy, drained and rinsed
1 can rotel tomatoes, drained
1 container wishbone italian dressing
2 fresh avocados, diced (optional)
Directions
- Mix all ingredients together in large bowl. Marinate 6 hours or overnight. Add fresh avocado right before serving.
- Drain off excess dressing before serving. Serve with tortilla chips.