Friday, July 3, 2009

Southwest Corn Spread

In an earlier post, I was trying to decide what dips to take to the family reunion. Well, I went with a classic fave, Spinach Dip (easy way out too), and I made a Southwest Corn Spread that I found in the Taste of Home recipe book. It was pretty tasty last night, but I would be willing to bet that once the flavors marry, it will be great. Here is the recipe:

2 packages (8 ounces each) cream cheese, softened
1/4 cup lime juice
1 can (4 ounces) chopped green chilies
3 green onions, thinly sliced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 to 1 teaspoon salt
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chopped walnuts, optional
Tortilla chips or crackers

Directions: In a large bowl, combine cream cheese and lime juice until smooth. Add the chilies, onions, cumin, cayenne pepper and salt; beat until combined. Stir in corn and walnuts if desired. Cover and refrigerate for at least 4 hours. Serve with crackers or chips. Yield: about 3 cups.

It was very southwesterny, but I think it could have been a little saltier for my taste, so be sure and serve it up with some salty tortilla chips !!

I played a trick on Emma last night while I was making this recipe. I was mixing the cream cheese and lime juice with my hand mixer as she came into the kitchen. She said "ooooh can I lick the batter!!" I said "Sure......(hee hee hee)". She got a glob on her finger and as quick as it went in her mouth, it came back out. She thought it was funny and we all got a good laugh ! I love that kid.

Happy 4th everyone ! I wish you all safe travel and many blessings over this weekend !!


Kaci said...

YUM! Those cookies are super cute too.

Megan said...

Looks delish!!!