DIPS

SPINACH DIP
8 oz. mayo
8 oz. sour cream
1 can water chestnuts
1 box Knorr veg. soup mix
1 box frozen chopped spinach, thawed and drained.
Mix all



AVOCADO SALSA
I got this recipe from Beverly Sullins.

1 can Mexicorn (drained)
1 can rotel (drained)
1 can (2 1/4 oz.) sliced ripe olives (drained)
1 med. green pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1/4 c. olive oil
1/8 c. lemon juice
1 1/2 T. white wine vinegar or cidar vinegar
1 t. dried oregano
1/2 t. salt
1/2 t. pepper
2 med. ripe avocados
In large bowl, combine corn, olives, pepper, and onion. In small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. Pour over corn mixture and toss to coat. Cover and refrigerate over night. Just before serving, chop avocados and mix in.