I know, I know—there are a few of these out there, but how can they be perfect without the addition of the Mexican blended cheese?
P.S. I think this should be officially filed under the category ‘vegetables’ … with two cans of corn, if you eat the whole thing, you have 4 of your 5 a day!
1. Chop the green onion, and drain the green chilies and whole kernel corn. Then blend with all of the remaining ingredients (well, except the Fritos).
2. Chill overnight, and serve with Frito scoops (you might even grab a second bag, depending on your chip-to-dip ratio preference).
P.S. I usually halve this recipe, unless I’m bringing it to a large brunch.
You must be logged in to post a review.
I made this yesterday and it was awesome!! I did add some extra taco seasoning and some diced pickled jalapenos because our family likes it spicy! Thanks so much for the recipe! I know I will be making this again soon.
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
by Brittny Lyle in
Appetizers
Prep: Cook:
Serves: 4 Level: Easy
by Anna Phillips in
Appetizers
Prep: Cook:
Serves: 6 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
Sharon on 12.22.2010
I made this today…it is fabulous!!
Having it tomorrow night at our Family Christmas Dinner! Thanks for the great recipe!