Southwestern Poolside Dip

Course : Dips
Serves: 1
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3 medium jalapeno peppers -- seeded and diced
1/2 cup onion -- red, chopped
1 medium bell pepper -- red, diced
1 medium bell pepper -- green, diced
1 large carrot -- diced
3 large tomatoes -- seeded and diced
1/2 cup olives -- ripe, sliced
3/4 cup corn -- frozen, thawed
3/4 cup cilantro -- chopped
1/3 cup lemon juice
1 teaspoon salt and pepper to taste
2 medium avocados diced
1 large tortilla chips bag

Preparation / Directions:

Combine all ingredients, except avocados and chips. Adjust seasoning to taste. At this point, dip can be made ahead and stored in covered 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.

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