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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe came from friends who live in Australia. The unusual Down Under dip goes over big here in the North East!Judy Ward, Centereach, New York Ingredients:
2 cans (16 ounces each) whole kernel corn, drained |
1 medium onion, finely chopped |
1/2 to 1 teaspoon chili powder |
1 tablespoon butter |
1 cup (4 ounces) shredded cheddar cheese |
1/2 pound sliced bacon, cooked and crumbled |
2 tablespoons sour cream |
pepper to taste |
tortilla chips |
Directions:
1. Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted.
2. Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips. Yield: 3 cups.
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