UK Playing? Make Saturday Snacking Dip

1 tub (18 ounces) barbecue shredded pork or chicken
1/2 cup canned whole kernel corn
1/2 cup black beans, drained & rinsed
1 cup shredded Cheddar cheese (4 ounces)
1 med. Tomato, chopped (3/4 cup)
Sliced green onion, if desired
Sliced ripe olives, if desired
Guacamole, if desired
Sour cream, if desired

Layer pork, corn and beans on large microwave plate. Cover with microwaveable plastic wrap, folding back one edge 1/4 inch to vent steam, and microwave on High about 2 minutes 30 seconds or until hot. Sprinkle with cheese. Top with remaining ingredients.

Submitted by Rebekah Kirkland Granddaughter of Ruby & Roy Stewart

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.