Southwest Corn Dip

This recipe from Karen on Tasty Kitchen caught my eye because it was a chip dip that contained corn and black beans (some of my favorite snacks).  Since the recipe said it made a lot, so I made it for a party we were attending. Bill thought I was foolish to make something I had never made for a big group of people, but it turned out to be a big hit!  I made it for another party the following weekend and it was a big hit there also, so I think it is a keeper and perfect for summer barbecues!

Southwest Corn Dip
From: Karen via Tasty Kitchen


Ingredients:
3 cans (15oz) Corn, drained
1 can (4oz) chopped chilies, drained
1 can (4oz) chopped jalapenos, drained
1 can (15 oz) black beans, drained and rinsed
1 whole red bell pepper, chopped
1/2 bunch scallions, chopped
1 cup sour cream
1 bag finely grated Mexican cheese (8oz)
1/2 lime juice
1/2 bunch fresh cilantro, coarsely chopped (or to taste)

Directions:
1. Drain corn, chilies and jalapenos.  Put in a large bowl with the beans and tilt the bowl on its side to drain further. Chop other veggies. Drain the excess liquid from the bowl and add the chopped veggies.

2.  Stir in the sour cream and grated cheese and lime juice.  Add cilantro last.

3. Refrigerate before serving if you have time and serve with Lime Tostitos.