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From the very first time I made this recipe, it has been a family favorite. I get more requests to share this recipe than any other. I have, on occasion, added cooked chicken for a heartier dip, which could serve also as an entrée.

Ingredients:

  • 3 large avocados, chopped
  • 1 14-ounce can of corn (drained) or 16 ounces of frozen corn
  • 8 ounces of chopped olives
  • 1 medium sweet onion, chopped
  • 1 bunch of cilantro, chopped and without the stems

CornAvo

Dressing:

  • 3–5 garlic cloves, minced
  • 1/3 cup vegetable oil
  • 2 tablespoons white vinegar
  • 1 tablespoon dried or fresh oregano
  • 4 tablespoons lemon or lime juice

Directions:
Mix the ingredients together and add the dressing. The dip gets better as it marinates in the dressing. Refrigerate at least one hour before serving. Serve with tortilla chips. Enjoy!