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This Southwestern-style dip is easy to whip up in advance and keep in the fridge until serving time. Chopped jalapeno peppers add a nice kick.
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips) equals 202 calories, 18 g fat (4 g saturated fat), 18 mg cholesterol, 299 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Chunky Corn Dip in Country Woman Christmas Annual 2009, p27
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