Southwest Dip

I am absolutely convinced that you don’t have to be a great cook to be considered a great cook – all you need are a couple of easy recipes that you can make well, and boom – people think you are a great cook. The following recipe is one of those. 

 

I was trying to think back to when I would have gotten the recipe and about the best I can do is somewhere between 1991 and 1994, which makes it 30 years ago – wow! I was living in Longview, TX and a friend had a Pampered Chef party. I don’t remember if I bought anything at the party or not, but I did come home with this recipe and it has stood the test of time. 

 

Southwest Dip

 

1 14-16 oz can of corn, drained

1 medium yellow onion, chopped

2 large tomatoes, diced

2 ripe avocados, peeled and diced

½ c fresh cilantro, chopped (I just chop one bunch) 

1 Tbsp Lemon juice

1 Tbsp mustard, any kind

2 Tbsp olive oil

1 tsp lemon pepper

 

Mix everything, but avocado- fold in avocado and serve with chips. 

 

So, the above is the basic recipe and while it definitely great with tortilla chips, it is also amazing with tacos, for breakfast with scrambled eggs, and as a salad with any meat you want to pair it with. I have also tried quite a few variations of the recipe, with good success. I have added: 

 

Fresh zucchini 

Fresh summer squash 

Jicama 

Black beans

Finely diced hot pepper 

 

If you do add other veggies to the original recipe, increase the amount of cilantro – the balance of cilantro with the other ingredients is what makes it so good. 

 

So there you are – an easy no-fail recipe that makes you look good. You’re welcome! 😃😉