Avocado Corn Olive Dip

My friend Alicia Rich made this for a Relief Society potluck in 2011 and I loved it.  She was kind enough to share the recipe.

Mix: 1 package 16 oz frozen corn, thawed 2 cans sliced ripe olives, drained 1 red bell pepper, chopped 1 small onion, chopped 5 cloves of garlic, minced 1/3 c. olive oil 1/4 c. lemon juice 3 T. apple cider vinegar 1 t. dried oregano 1/2 t. salt 1/2 t black pepper

Mix all of this together, cover and put in refrigerator for 8 hours or more. Right before serving mix in 4 large avocados (i like a lot of avocado so i will usually do 4 large costco size ones or 6 small grocery store size ones...) stir and eat with chips!!!!

Sometimes I add tomatoes and I've even added black beans. It is so yummy and becomes yummier even the next day.