Chunky Corn Dip Recipe

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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.

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Chunky Corn Dip Recipe

Prep: 15 min. + chilling

Yield: 20 Servings

15 15

Ingredients

1 package (8 ounces) cream cheese, softened
1-1/2 cups Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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3 teaspoons ground cumin
2 cans (15-3/4 ounces each) whole kernel corn, drained
3/4 cup chopped green onions
1 can (4-1/4 ounces) chopped ripe olives
3 jalapeno peppers, seeded and chopped
Tortilla chip scoops

Directions

In a large bowl, beat the cream cheese, mayonnaise and cumin. Stir in the corn, onions, olives and jalapenos. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Yield: 5 cups.

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