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Table Charlotte- Recipes for the Week

Chips, cheese and homemade salsa to enjoy at summer's end
In honor of Labor Day, dig in
Published Sunday, September 1, 2019 1:28 pm
by Ashley Mahoney | The Charlotte Post

Chips, cheese and homeade salsa.

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Labor Day weekend is here! However you choose to celebrate, hopefully your plans include good food. Whether you are hosting a cookout, heading to the beach, sneaking off to the mountains, or staying in, you cannot go wrong with chips and dip.

Serves four

Chips and cheese


1 large bag tortilla chips with a hint of lime

1 16 ounce bag shredded cheddar cheese (preferably Mexican blend)


Preheat oven to 350 degrees

Spread tortilla chips on a platter  

Top with cheese

Bake in an oven at 350 degrees for three-five minutes or in a microwave for two-three minutes

Remove from oven/microwave and allow it to cool for a minute or two



1/2 cup diced vine tomatoes

1 piece of fresh corn

1 cup black beans

1/4 cup minced red onion

1/2 cup diced mango

1/2 cup diced peaches

Dash salt

Fresh dill


Bring a pot of boiling water to boil, add a dash of salt

Shuck corn

Add corn to boil boiling water

Cover and cook on low for approximately 10 minutes until the corn is tender

Remove cooked corn, and slice corn off the cob. Careful! It will be hot. Allow a few minutes to cool

Add corn to a large mixing bowl

Add beans, diced mango,

Add mango, peaches, red onion and tomato

Gently toss/stir to combine

Top with fresh dill

Grab a chip and dig in


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