5 large celery stalks
1 small green bell pepper
1 small red bell pepper
1 to 2 jalapeno peppers (depends on how hot you like it! Remove the seeds if you don’t like it too spicy)
1/2 cup chopped cilantro
5 or 6 Roma tomatoes
10 green onions
1 firm but ripe avocado
2 large bags Nacho brand Doritos
1 large jar cheese dip (I like the Tostitos brand)
1 half jar salsa (I like Tostitos)
One turkey size oven bag

Create a mixture of the cheese dip and salsa stir and heat (stove top or microwave) heat it slowly and get it really good and hot. I like to use my large measuring cup in the microwave; it makes it really easy to pour later. While that is heating begin to chop your vegetables. You want the vegetables small, but hand chop them if you use a processor they will be too small. Squeeze the excess juice out of your tomatoes before you chop them. Be gentle with your avocado so it doesn’t get mushy. I cut mine in half, remove the pit, cut a grid into the avocado and then gently scoop it out with a spoon.

But your Doritos into the oven cooking bag and add all of your veggies but the avocado. Toss them gently to mix, add the avocado then (with the help of a good friend holding the bag open for you) pour the steaming hot cheese dip mixture over the chips, blow a little air into the bag hold it closed and gently toss to mix the cheese, chips and veggies together until all of the lovely little veggies are sticking to the chips. Pour this into a big party size bowl and use salad tongs to dish them up.

Submitted by: Judy Osbirn, The Happy Cook