Friday, November 28, 2008

Addictive Spicy Corn Dip

(Picture to be posted soon)

2 cans Green Giant Mexicorn
16 ounce Light Sour Cream
1 cup mayo
1/2 bunch of cilantro
4-5 chopped green onions
1 teaspoon cayenne pepper
1 teaspoon cumin
1 cup grated sharp cheddar
1 cup grated pepper jack cheese

Drain corn; mix sour cream, mayo, cayenne pepper and cumin. Add chopped green onions, cilantro and grated cheese. Chill ofr a least a hour before serving. Serve with corn chips, lime flavored tostitos, or wheat thin crackers.

(Note - use grated cheese - not finely shredded. Also, to make it less spicy - substitute a cup of sharp cheddar for the pepper jack cheese)

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