Sunday, July 22, 2012

Fiesta Dip

This delicious recipe was linked to Weekend Potluck a few weeks ago.  It came from Jenn at Eat Cake for Dinner.  

You know it's gotta be great because this is a recipe she chose to feature from Gooseberry Patch's Simple Shortcut Recipes.  

Who doesn't LOVE Gooseberry Patch?  YUUUMMM!  

Mexican dishes are my most favorite anyway, so this was right up my taste bud alley! 

I didn't realize it made such a big batch until I was in the middle of it, so I sent some home with one of my hubby's buddies.  It wasn't long and his wife called for the recipe. 

It has corn and black beans....and as far as I'm concerned, you can NEVER go wrong adding cream cheese to anything.  

We ended up finishing it off by adding it to quesadillas...we loved them!

So if you are hosting company, or going to a picnic....mix up some of this tasty dish and be sure to take the recipe along with you. 
It does have a bit of a 'pizazz'. 


1 - 8 ozs. cream cheese, softened
1 - 16 ozs. container (lite) sour cream (2 cups)
1 - 11 ozs. can sweet yellow and white corn, drained
1 - 15 ozs. can black beans, rinsed and drained 
1 - 10 ozs. can rotel tomatoes, drained
(tomatoes with green chilies)
1-1/2 Tb. salsa seasoning mix
(Jenn and I both used taco seasoning mix)
2 c. shredded sharp cheddar cheese
tortilla chips for serving

In a large bowl, combine cream cheese and sour cream until smooth.  Add remaining ingredients; stir until blended. Refrigerate 2 hours before serving. 
Serve with tortilla chips.