 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
|
My Aunt Christine shared this recipe with me at a family reunion a few years ago. The thick spread's southwestern flavor has mass appeal. —Rebecca Sue Dickson, Iredell, Texas Ingredients:
2 packages (8 ounces each) cream cheese, softened |
1/4 cup lime juice |
1 can (4 ounces) chopped green chilies |
3 green onions, thinly sliced |
1 tablespoon ground cumin |
1 teaspoon cayenne pepper |
1 teaspoon pepper |
1/2 to 1 teaspoon salt |
1 can (8-3/4 ounces) whole kernel corn, drained |
1 cup chopped walnuts, optional |
tortilla chips or crackers |
Directions:
1. In a large bowl, beat cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper until combined. Stir in corn and walnuts if desired.
2. Cover and refrigerate for at least 4 hours. Serve with crackers or chips. Yield: about 3 cups.
|
|