Marinated Corn And Artichoke Dip

Photo: Unsplash

Thanks to our Water Me Wednesday guest, the brilliant and talented Cyndi Kane for this Tailgate Treat, straight from her cookbook, "Save It Forward Suppers."

Ingredients

• One 11-ounce can of shoepeg corn, drained

• One 12-ounce jar of marinated artichoke hearts, chopped, but don’t drain!

• 1/2 cup cherry tomatoes, sliced into quarters

• 2/3 of a 4.25-ounce can of black olives, drained and chopped

• Small red or orange bell pepper, cut into small dice

• 1 tablespoon olive oil

• 1 teaspoon vinegar (I use red wine vinegar)

• 1/4 teaspoon cayenne

• 1/2 teaspoon garlic powder

• 1 teaspoon table salt

• Tortilla chips, for serving

Instructions

1. In a serving bowl, combine the corn, artichoke hearts, tomatoes, olives, bell pepper, oil, vinegar, cayenne pepper, garlic powder, and salt and toss well.

2. Refrigerate it if you make it ahead.

3. Serve at room temperature with tortilla chips. Forks are optional!