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Granny’s Salsa Dip

By November 18, 2013November 22nd, 2013Uncategorized

1 can Mexican corn
1 small can chopped green chillies
1/4 chopped green bell pepper
1/2 lemon squeezed
1 tablespoon chopped garlic
2 tablespoons chopped fresh cilantro
1 can black beans
1 jar Black Dog Salsa
1 pinch Kosher salt

Combine all ingredients and refrigerate for 2-4 hours, or overnight.