Corn and Double Cheese Dip

Name: Corn and Double Cheese Dip
Ingredients: Makes about 2 cups dip; 1 cup corn (fresh, frozen, or canned – if using canned, about half of one 14.5 ounce can, drained); 1 10.5-ounce can Ro- Tel, drained or about 1 cup salsa (drain some of the liquid if your salsa is watery); 1/2 cup cream cheese, softened (sour cream, mayo, or plain Greek yogurt will work in a pinch); 1 to 1/2 cups shredded cheese (sharp cheddar, Monterrey Jack, Pepper-Jack, or similar); Salt, pepper, garlic, onion, chili powder, cayenne pepper; optional and season to taste; Cooked black or pinto beans; other vegetables such as roasted or fresh red peppers, artichokes, carrots, tomatoes; optional and to taste

Corn and Double Cheese Dip was pinched from <a href="http://www.loveveggiesandyoga.com/2012/07/corn-and-double-cheese-dip.html" target="_blank">www.loveveggiesandyoga.com.</a>

INGREDIENTS

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Makes about 2 cups dip

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1 cup corn (fresh, frozen, or canned – if using canned, about half of one 14.5 ounce can, drained)

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1 10.5-ounce can Ro- Tel, drained or about 1 cup salsa (drain some of the liquid if your salsa is watery)

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1/2 cup cream cheese, softened (sour cream, mayo, or plain Greek yogurt will work in a pinch)

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1 to 1/2 cups shredded cheese (sharp cheddar, Monterrey Jack, Pepper-Jack, or similar)

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Salt, pepper, garlic, onion, chili powder, cayenne pepper; optional and season to taste

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Cooked black or pinto beans; other vegetables such as roasted or fresh red peppers, artichokes, carrots, tomatoes; optional and to taste

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