Chili Corn Dip Recipe

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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

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Chili Corn Dip Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

10 10 20

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

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.
Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips. Yield: 3 cups.

Nutritional Facts 1/4 cup (calculated without chips) equals 142 calories, 8 g fat (4 g saturated fat), 19 mg cholesterol, 371 mg sodium, 10 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Chili Corn Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p104