Servings: makes about 1 quart
2 – 8 oz. pkgs. cream cheese
1/4 cup lime juice
1 Tbsp. ground cumin
1 tsp. salt (I omit)
1 tsp. pepper
1 tsp. cayenne pepper (recommend you use 1/2)
1 – 9 oz. can Mexicorn, well drained
1 cup chopped walnuts
1 – 4 oz. can diced green chilies
3 green onions finely sliced (including tops)
Whip cream cheese until fluffy, beat in lime juice and cumin, salt, pepper, cayenne until mixture is smooth. Stir in corn, walnuts, green chilies and onions. Refrigerate at least 8 hours. Stir before serving.
Serve with tortilla chips.
Submitted by: wvhomecanner on June 13, 2010