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Shoe Peg Corn Dip

Serves: 5
Total Calories: 121

Ingredients

1 (15-ounce) can shoe peg corn, drained
1 tomato, peeled, seeded and diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
10 - 15 ripe olives, sliced
1/2 cup diced red onion
juice of 1 lime
1/2 cup cucumber, chopped
3 green onions, chopped
1 jalapeño pepper, chopped
2 tablespoons sour cream
1 1/2 tablespoons chopped cilantro
seasoned salt and pepper to taste

Directions:

Combine all ingredients and mix well. Refrigerate until well chilled. Serve with crackers or chips. Best prepared a day ahead.

Nutritional Facts:

Serves: 5
Total Calories: 121
Calories from Fat: 14

This Shoe Peg Corn Dip recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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