Corn Dip in Bread Bowl on platter with Chips and Crackers

Corn Dip in Bread Bowl

December 11, 2013
Alice
Bisque, Bountiful Bowls, FIne Beginnings, Hot Appetizers, Recipes

Corn Dip in Bread Bowl

Recipe By: Alice Morrow

Ingredients

2 cans Mexicorn, drained
2 cans black beans, rinsed and drained
1 can chopped green chilies, drained
3 fresh jalapeno peppers, seeded and chopped
2 green onions, chopped
½ of each red, yellow, orange, and green bell pepper
1 c. sour cream or Greek yogurt
¾ c. Miracle whip or mayo
1 T. sugar
1 (8oz.) bag of Mexi Blend grated cheese or Sharp Cheddar Cheese
Tabasco to taste
1 Hawaiian bread, hollowed out or your favorite round bread, hollowed out.

Instructions

Mix all ingredients except bread in a bowl. Taste for seasoning. You want it sort of spicy.
Refrigerate at least overnight. Can be made up to 5 days ahead.
Place in hollowed bread bowl and serve with corn chips or veggies

Corn Dip featured

Alice