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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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This Southwestern-style dip is easy to whip up in advance and keep in the fridge until serving time. Chopped jalapeno peppers add a nice kick. Ingredients:
1 package (8 ounces) cream cheese, softened |
1-1/2 cups mayonnaise |
3 teaspoons ground cumin |
2 cans (15-3/4 ounces each) whole kernel corn, drained |
3/4 cup chopped green onions |
1 can (4-1/4 ounces) chopped ripe olives |
3 jalapeno peppers, seeded and chopped |
tortilla chip scoops |
Directions:
1. In a large bowl, beat the cream cheese, mayonnaise and cumin. Stir in the corn, onions, olives and jalapenos. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Yield: 5 cups.
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