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Confetti Corn Dip

September 16, 2011

Confetti Corn Dip

Some of my favorite recipes are ones that I had absolutely nothing to do with.  This is one of them and is ALWAYS a crowd pleaser. I got it from a cousin who brought it to a family gathering. It was the first appetizer to go. And, all ages seemed to really enjoy it.

If you’ve been following the “Foodie Fridays” blogs and recipe, you’ll probably notice that I like recipes that folks will actually eat.  I can do the more high-falutin’ dishes worthy of the Food Network, but I prefer to cook things that I know most folks will really enjoy.  And, most folks enjoy simple, easy to identify foods that taste really good.

This dip has such a great savory flavor and since it is hearty, needs a sturdy corn or tortilla chip or buttery cracker to do it justice. If you do have any leftover – and you probably won’t – I’ve also found it to be a nice add-in to a green salad.

Confetti Corn Dip

2 cans MexiCorn drained

1 can chopped green chiles drained

4 green onions (finely chopped)

1 8 oz. cream cheese

1 8 oz. sour cream (may add more if wanted)

1 pkg. ranch dip powder

1 seeded and finely chopped jalapeno pepper – optional

Drain both of the canned items.  Mix everything together.  Refrigerate at least an hour before serving.

 

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