Friday, February 19, 2010

Southwest Corn Dip


Dips are a party favorite. They're always gone in a matter of minutes, and they're an easy way to throw something on the buffet table while you prepare your main course.

I made this on Super Bowl Sunday after seeing the rave reviews it got on Tasty Kitchen. I made some modifications to the recipe, but ultimately this was a crowd pleaser. This dip makes A LOT so you definitely need to halve it if you don't have that many people coming over. Even my dad couldn't polish this thing off, and he's not one to leave a clean plate behind. :-)

Southwest Corn Dip
(Adapted from Karenpie on Tasty Kitchen)

4 15 oz. cans of corn, drained
1 4 oz. can chopped chilies
1 15 oz. can black beans, rinsed and drained
1 red pepper, diced small
1 bunch green onions, chopped
1 c. sour cream
1 8 oz. bag finely grated Mexican or Southwest-blend cheese
Fresh chopped cilantro, to taste

Drain corn, chilies, and beans. Put into a large bowl and tilt on one side to allow any remaining liquid to drain out. Dice your red pepper and green onion, drain any collected liquid in the bowl.

Add veggies and sour cream to the bowl. Add in about 1/2 the bag of cheese and cilantro to taste. Mix well, and pour into a serving dish. Top with remaining cheese and cilantro.

Pop in the fridge for at least 1 hour before serving.

Notes:
  • The original recipe called for jalapenos, but I preferred this without. The chilies and cilantro added a nice pop of heat and flavor, and everything worked well together.
  • This doesn't last too long in the fridge, so if you have remaining dip after a few days, it's best to throw it out.
  • This is really easy to throw together, and if you drain and chop all your veggies well, you won't have any issues in whipping this up.

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