Cinco de Mayo Corn Dip

I plan to make this tomorrow for Cinco de Mayo (along with my Aunt's Quesadillas).

Cinco De Mayo Corn Dip

(from www.recipezaar.com)

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 3/4 ounce) 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. 1

   Let the butter melt in a 3-quart saucepan over medium heat.

2. 2

   Add in the green onions and garlic; stir/saute for 3-4 minutes or until softened.

3. 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. 4

   Add in the soup and corn; stir to blend.

5. 5

   Bring mixture to a boil; remove pan from heat.

6. 6

   Add in cheeses and sour cream; stir until melted.

7. 7

   Serve warm with tortilla chips.