Wednesday, January 6, 2010
I tried out this dip for New Year's Day. I happened to see it on the Pioneer Woman's blog - she recommended it, and you know she doesn't steer us wrong! I was intrigued because it seemed a little different than some of the dips I usually make.
Well, I thought it was really good. A warning, though - it makes a TON OF DIP. Like, enough to feed an army. So you may want to cut it in half if you don't have a big crowd to feed. We ate it with Fritos and when those ran out, we resorted to tortilla chips and it was good with both. I definitely recommend it for your next get-together!
Southwest Corn Dip
(from Karenpie at Tasty Kitchen)
•4 cans Corn (15 Oz.), Drained
•1 can Chopped Chilies (4 Oz), Drained
•1 can Chopped Jalapenos (4 Oz), Drained
•1 can Black Beans, Drained And Rinsed
•1 whole Red Bell Pepper (Chopped)
•1 bunch(es) Scallions, Chopped
•1 cup Sour Cream
•1 bag Finely Grated Mexican Cheese (8 Oz)
•½ bunch(es) Fresh Cilantro, Coarsely Chopped (or To Taste)
1. 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. Add the cilantro last.
2. Refrigerate before serving if you have time and the self-control to keep from eating it.
3. You must eat this dip with Fritos Scoops or lime Tostitos. It’s like the law or something.