fiesta dip

I came across this recipe on Pinterest.

It came from Eat Cake for Dinner (eatcakefordinner.blogspot.ca), who adapted it from a recipe in Gooseberry Patch's Simple Shortcut Recipes.

I changed it slightly to fit our Great in 8 requirements and for easier preparation. Try it out with some baked tortilla chips.

This recipe is fun because you can easily adapt it to your likes/dislikes.

Fiesta Dip

8 oz. pkg. (light) cream cheese, softened

16 oz. container (light) sour cream

11 oz. can sweet yellow and white corn, drained

15 oz. can black beans, drained and rinsed

10 oz. can diced tomatoes with green chiles, drained

1 1/2 Tbl. salsa seasoning mix or taco seasoning mix (I used 2 TBs for more flavor)

2 c. shredded sharp cheddar cheese

In a large bowl, mix the cream cheese and sour cream. Next, stir in seasoning and then diced tomatoes with green chiles. Add remaining ingredients. Cover; chill at least 24 hours before serving. Serve with tortilla chips.  Serves 10-12.

[Although it says to chill 24 hours before serving, it is just as delicious right after being prepared. Chilling simply allows it to harden/thicken. Another suggestion I saw was to serve it warm (like in a Crock-Pot), which is also yummy.]