Cinco De Mayo Corn Dip Recipe

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• 1 c grated sharp cheddar cheese .
• 1 (10 3/4 oz) can cream of chicken soup .
• 1/2 c finely sliced red bell peppers .
• 2 c corn kernels (either fresh cut or frozen & thawed) .
• 1 1/2 tsps ground cumin .
• 1 (4 oz) can sliced green chilies, drained & rinsed .
• 1 tsp chili powder .
• 2 garlic cloves, minced .
• 2 tbsps butter .
• 1/2 c sour cream .
• 1 c grated monterey jack cheese (or Pepper Jack cheese) .
• 2 green onions, sliced

• Step #1 Let the butter melt in a 3-quart saucepan over med-heat/flame.
• Step #2 Add in the green onions & garlic; stir/saute for 3-4 mins or until softened.
• Step #3 Add in the chiles, cumin, bell pepper, & chili powder; cook for 2-3 mins, stirring constantly (so the spices do not burn).
• Step #4 Add in the soup & corn; stir this to mix.
• Step #5 Bring mixture to a boil; remove pan from heat.
• Step #6 Add in cheeses & sour cream; stir until melted.
• Step #7 Serve warm with tortilla chips.
• Enjoy the Cinco De Mayo Corn Dip recipe

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Salad / Misc

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• corn
• easy
• mayo
• cheese
• side
• onion
• bread
• quick
• cheap
• mexican
• chicken
• cream
• sweet
• casserole
• beef
• pepper
• beans
• tomatoes
• soup
• colorful