Cinco De Mayo Corn Dip

Serve with tortilla chips--yellow or blue. Make this one ahead of time to give the flavors time to mingle.

• Ready In: 37 mins
• Serves: 8

Ingredients

• 2  tablespoons butter
• 2  green onions, chopped
• 2  garlic cloves, minced
• 1 (4 ounce) can diced green chilies, drained and rinsed
• 1⁄2 cup  finely chopped red bell pepper
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon chili powder
• 1 (10 3/4ounce) can  cream of chicken soup
• 2  cups corn kernels (either fresh cut or frozen and thawed)
• 1  cup  grated sharp cheddar cheese
• 1  cup  grated monterey jack cheese (or Pepper Jack cheese)
• 1⁄2 cup sour cream

Directions

1. Let the butter melt in a 3-quart saucepan over medium heat.
2. Add in the green onions and garlic; stir/saute for 3-4 minutes or until softened.
3. Add in the chiles, bell pepper, cumin, and chili powder; cook for 2-3 minutes, stirring constantly (so the spices do not burn).
4. Add in the soup and corn; stir to blend.
5. Bring mixture to a boil; remove pan from heat.
6. Add in cheeses and sour cream; stir until melted.
7. Serve warm with tortilla chips.