Dips
Mexican Corn Dip
¾ pound sharp Cheddar cheese, shredded
½ cup each: sour cream and mayonnaise (can use light)
¼ cup finely chopped onion (part or all can be green onion)
½ teaspoon salt
1 (12-ounce) can corn with green and red peppers drained
Ground cumin to taste
1 (4-ounce) can chopped green chilies (optional)
1 jalapeno, very finely chopped (optional)
dash of Tex-Mex Gourmet picante sauce
Combine cheese, sour cream, mayonnaise, onion, salt, corn, cumin, chilies and jalapeno. Add chowchow, pimento or picante sauce to enhance taste and color.
|
