Tuesday, March 30, 2010
Here's something I made for book club. I actually got it from the loveatfirstbite blog who got it from a different blog.
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.