Watcha doing this weekend? Anybody having basketball parties at their house? Because if you are, this is your lucky day!
This dip - this wonderful, tasty, amazing dip - will elevate you to rock star status if you serve it to your friends. And that is no exaggeration, people.
Southwest Corn Dip is the most requested recipe in my arsenal. I got it from my sister-in-law, Jennifer, around 11 years ago. Since that time I've changed it up a bit and put my own spin on it and it's amazing! It also makes a TON which is the perfect amount because you'll want leftovers for breakfast the next day.
Here's the recipe, along with some very helpful hints without which you simply cannot function.
Southwest Corn Dip
4- 15 oz cans corn, drained
4 oz. can chopped chilies, drained
4 oz. can chopped jalapenos, drained
15 oz. can black beans, drained and rinsed
1 c. sour cream
1 bunch scallions, chopped
1 red bell pepper, diced
8 oz. bag finely shredded Mexican cheese blend
1/2 bunch cilantro, coarsely chopped
Drain corn, chilies, jalapenos and beans. Put them in a large bowl and tilt the bowl a bit onto its side while you're chopping the other veggies. Once they're added, drain the bowl of any more accumulated liquid. If you don't do this the dip will be watery - a total crime.
Stir in the sour cream and cheese. Add cilantro last.
Serve the dip with Fritos Scoops or Lime Tostitos. It's like the law or something.
(Click here for printable)
I didn't take pictures of the process - opening cans, chopping vegetables, mixing it all together - you know how to do all that. What I'll show you instead, is what happens to a family divided by Southwest Corn Dip. A family struggling when the Southwest Corn Dip provides too much temptation and they turn on each other.
It isn't pretty.