Sunday, February 7, 2010

Walt’s Dip

I never met Walt. I’m not even sure who he is . . . I think that he is my brother-in-law’s sister-in-law’s across-the-street-neighbor. Maybe.

Who ever Walt is, he’s a genius.

Today, as I have done many times a year in the past 20 or so years, I salute Walt by making Walt’s Dip. I’ll warn you – it isn’t aesthetically pleasing. But it tastes like a little bit of snackin’ heaven.

Walt’s Dip
1 jar (any size) of your favorite salsa [recently I’ve been hooked on Newman’s Own Black Bean and Corn Salsa]
1 ripe avocado, chopped
1 small can pitted, sliced black olives, drained

Dump the salsa, chopped avocado and olives into a bowl. Mix.

Serve with tortilla chips.

Sit back and watch your bowl get licked clean.

If I’m having a Martha Stewart moment, I’ll chop a sweet onion (Vidalia or Walla Walla), then sauté it in a teaspoon of olive oil until the onion turns translucent and begins to caramelize. Then I mix in the onion in with the rest of the goop. Sublime!

1 comment:

  1. YUM!! Gotta be healthy all the way, I'm sure. Plus if you put it on pita bread, you bypass the sodium in the chips.

    Sounds like they actually played an interesting game yesterday.

    Oh, it was somewhere between 4 below and 15 below today when I went to the pool. The car thermometer couldn't decide how cold it was, so the temp kept changing!! Didn't get stuck, tho. Peggy