I made this new dip recipe for our New Year’s Eve dinner of apps and Marlboro Man Sandwiches. It was delicious! It will remind you of summertime but is hearty enough to hold it’s own in the cool temps I hear Minesota is enjoying right now. Serve it with Fritos or tortilla chips; or no chips and just a fork – it’s that good.

I made it mostly according to the recipe, though I omitted the cilantro by default of forgetting to buy it at the grocery store. It was delicious without it and would be great with it. I would definitely make sure your cheese is finely shredded. And you could use fresh jalepeno if you like the extra heat and crunch.

Serve it up with a margarita as they do here and enjoy!

Ingredients

  • 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)

Preparation

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.

Alternate step: add everything to a large fine mesh strainer and let it drain as you’re preparing it. Then put the mixture in a bowl and stir in the sour cream, cheese and cilantro.

Refrigerate before serving to let the flavors meld. Serve with chips or forks.

Original recipe from Tasty Kitchen.

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