SALSA

This is one of my new favorite appetizer recipes! My dear new friend Sandra Vaughan brought it to our Esther bible study and after one bite I could not stop. It is so delicious and very easy to make it. I have served it with burgers, bbq, and just as an appetizer at a shower. It is quick to make when you are in a hurry. Enjoy!

Ingredients:

1 can of white shoepeg corn

1 can of diced black olives

1 can of diced green peppers

2 to 3 roma tomatoes

2 cups of Monterrey Jack cheese

1/2 cup of Italian dressing

1/4 cup of finely chopped cilantro

Directions:

Mix all ingredients together. Pour dressing over the mix. Add in chopped cilantro. Stir...and you are done! Serve it with tostito scoops.

Tips: If you would like to double the recipe I suggest only using one can of black olives. Also if you are not that crazy about the cilantro you can use less. I was so excited to cut some of my fresh herbs from out back that I used as much as I could! :)