Cinco De Mayo Corn Dip

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1 (4 ounce) can diced green chilies, drained and rinsed
• 1/2 cup finely chopped red bell pepper
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 (10 3/4 ounce) can cream of chicken soup
• 2 cups corn kernels (either fresh cut or frozen and thawed)
• 1 cup grated sharp cheddar cheese
• 1 cup grated monterey jack cheese (or pepper jack cheese)
• 1/2 cup sour cream

Recipe

• 1 let the butter melt in a 3-quart saucepan over medium heat.
• 2 add in the green onions and garlic; stir/saute for 3-4 minutes or until softened.
• 3 add in the chiles, bell pepper, cumin, and chili powder; cook for 2-3 minutes, stirring constantly (so the spices do not burn).
• 4 add in the soup and corn; stir to blend.
• 5 bring mixture to a boil; remove pan from heat.
• 6 add in cheeses and sour cream; stir until melted.
• 7 serve warm with tortilla chips.