Wednesday, December 22, 2010

::Corn Dip::

Are you going to a holiday party and have to bring a dip or appetizer and still haven't decided what you are going to bring? This is it! This is a dip that most people haven't tried when I bring it places. So not only is a different dip that people will be excited to try, it's also creamy and has the right amount of "heat!" The recipe is also very easy to make. I do suggest that if you are planning on making this to make it the day before you are going to serve it; that way all the spices have a chance to marinate and the "heat" is felt more throughout! Also, to make it more healthier; chose to use a light sour cream and light mayo.

::Corn Dip::

3 cans Mexican corn (drained)
2 c. shreded chese (your choice)
1 tsp. cumin
1 tsp. garlic salt
1 c. sour cream
1 c. mayo
1 sm. can chili peppers (chopped)
1 sm. can chopped jalapenos
1 tsp. chili powder
6 green onions (chopped)
Mix well and regrigerate. Serve with tortilla chips. It is better after it sits for a while!

Recipe from: Sherry Harwood

The spices and creamy ingredients.

I use this kind of cheeese...but you can use whatever.

The corn.

All three cans of it ready to be mixed in!

The green onions washed and ready to be chopped.

Stirring everything together!

Close up! creamy with a right amount of heat!

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