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Ultimate Wisconsin-Inspired Potluck Dip: Perfect with Tortilla Chips & Fritos

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Ingredients

Adjust Servings:
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn, frained and rinsed
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small red onion, diced
1/4 cup olive oil
1/4 cup red wine vinegar
1 (2/3 ounce) envelope good seasonings italian salad dressing mix

Nutritional information

186.6
Calories
105 g
Calories From Fat
11.7 g
Total Fat
1.7 g
Saturated Fat
0 mg
Cholesterol
114 mg
Sodium
18.5 g
Carbs
5.9 g
Dietary Fiber
1.5 g
Sugars
4.7 g
Protein
104g
Serving Size

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Ultimate Wisconsin-Inspired Potluck Dip: Perfect with Tortilla Chips & Fritos

Features:
    Cuisine:

    Made this for lunch today with homemade tortilla chips. Didn't have mexican corn so I added a diced jalapeno. Used only half the italian dressing envelope. Added some cilantro, and sprinkle of red pepper and chili powder. Now that I think about it I should of added some cumin.

    • 35 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Aztec Dip, This is a recipe from a dear friend in WI She made it one time for our bowling league potluck and I have been hooked since! It is great with tortilla chips as well as Fritos , Made this for lunch today with homemade tortilla chips Didn’t have mexican corn so I added a diced jalapeno Used only half the italian dressing envelope Added some cilantro, and sprinkle of red pepper and chili powder Now that I think about it I should of added some cumin


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    Steps

    1
    Done

    Combine All of the Veggies Together in a Bowl.

    2
    Done

    in a Separate Bowl Combine the Vinegar and Italian Dressing Mix, Drizzle in the Olive Oil While Stirring.

    3
    Done

    Pour Dressing on Veggies and Mix Gently to Combine.

    4
    Done

    Can Serve Immediately or Cover and Refrigerate Up to 1 Hour.

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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