Cool, Creamy, Cheesy Corn Dip

Adapted from Cottage Flavor
Serves: 10 to 12

♦ 3 (11-oz) cans Southwestern-style corn, drained
♦ 1 (7-oz) can chopped green chilies, drained
♦ 3/4 to 1 cup chopped jalapeños, drained (save the juice – see below)
♦ 2/3 cup chopped green onions (about 3 green onions)
♦ 1 cup (8-oz) light or regular sour cream
♦ 3/4 cup light or regular mayonnaise
♦ 2 to 3 cups (8 to 12-oz) shredded sharp cheddar cheese
♦ 1 to 2 tbsp jalapeño juice (saved from drained jalapenos)
♦ 1/2 tbsp lime juice
♦ 1 to 2 tsp garlic powder
♦ 1 tsp cumin
♦ 1/4 tsp black pepper

In large bowl, combine the corn, green chilies, jalapenos, green onions, sour cream, mayonnaise, and cheddar cheese, mixing well. In a small bowl, whisk together the jalapeño juice, lime juice, garlic powder, cumin, and pepper; stir this mixture into the corn mixture in the large bowl, mixing well. Cover and refrigerate until ready to serve.

Serve the dip with tortilla chips, crackers, or veggies.

To read more about this dish and my musical pairing, click HERE.


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