pan of cornbread
1 tomato, chopped
2 green onions
1 can of pinto beans
1 can of corn
1 8 oz tub sour cream
1 packet Ranch Dip mix
1 tablespoon dill pickle juice

Crumble cornbread and put in a 13X9-inch. Drain corn and beans and mix in cornbread mixture. Chop tomato and onion and mix in cornbread mixture, mix in pickle juice. Mix packet of Ranch Dip with 8 oz of sour cream, Spread over mixture and refrigerate until ready to serve.

Enjoy, really tasty and simple!

Submitted by: sara thornton