Cinco de Mayo Daiya-Chessy Corn Dip
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
original recipe from food.com
List of Ingredients
Servings: 8
3 (11 ounce) cans mexicorn whole kernel corn, drained
2 cups shredded daiya
1 (7 ounce) can diced green chilies
2/3 cup green onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
3/4 cup olive oil (or other soy-free) mayonnaise
1 (8 ounce) container df sour cream (or plain df yoghurt)
Recipe
Prep Time: 10 mins
Total Time: 10 mins
1 In a medium to large bowl, Combine sour cream, mayonnaise and cumin.
2 Stir well.
3 Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture.
4 Stir with a wooden spoon (are whatever you have) til all is combined.
5 Cover and chill for 2 hours or overnight. (The longer the better so spices marry) Serve with warm tortilla chips.
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