Chili Corn Dip
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 York12 ServingsPrep/Total Time: 20 min.
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.
Nutrition 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.