Are you all sufficiently recovered from the feast that is the superbowl?! I didn’t get a chance to share this recipe in time for the big game but I wanted to share it with you now. This is one of those recipes that’s just great to have in your playbook. I’ve made this corn dip numerous times and it’s a hit every time. Tons of great flavor – - and it has just the right amount of heat that’s mellowed by the creaminess of the sour cream and cheese. This recipe makes a ton and is great for a crowd. Leftovers? No problem. We used up some leftovers in tacos…delicious! Then, my sweet hubby made me the best southwest corn dip omelette ever the last night! My mouth is watering just thinking about it.
|Southwest Corn Dip||
- 4 cans corn (15 oz.), drained
- 1 can chopped chilies (4 oz), drained
- 1 can chopped jalapenos (4 oz), drained
- 1 can black beans (15 oz.), drained and rinsed
- 1 whole red bell pepper, chopped
- 1 bunch scallions, chopped
- 1 cup sour cream
- 1 bag finely grated mexican cheese (8 oz)
- fresh cilantro, coarsely chopped – to taste
- Drain corn, chilies and jalapenos.
- Put in a large bowl with the beans and tilt the bowl on its side while you chop the other veggies.
- Add the rest of the veggies and drain – there will be liquid accumulated in the bowl.
- Stir in the sour cream and grated cheese.
- If desired, add the cilantro last.
- Refrigerate until ready to serve.
- Serve with tortilla chips or Fritos scoops.
I don’t care for cilantro so I omitted it. It is still delicious!
recipe from Tasty Kitchen