Recipe: Corn Dip

This is a great one for a MexFest appetizer, a cold day or as a Super Bowl dip to share.

Melt two tablespoons of butter in a large saute pan.
Add one cup of finely chopped onions.
Add one finely chopped green bell pepper.
Saute for three minutes.
Add one tablespoon of garlic.
Add a dash of salt and pepper.
Add two tablespoons of finely chopped jalapenos (canned).
Continue to saute for two minutes.
Add two cans of drained corn.
Continue to saute for six minutes.



Remove pan from heat.
Add 3/4 c light sour cream.
Add 3/4 c light mayo (I love the kind with olive oil).
Add one 8 oz bag of fancy shredded cheese
... A four cheese Mexican blend (Monterrey Jack, cheddar, queso quesadilla and asadero cheeses or anything similar will be perfect).
Mix all of this together.
Put in a 13 x 9 pan.
Bake for thirty minutes at 350 degrees.
Serve with wheat Tostitos, and enjoy!