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Spicy Corn Dip

  • 3/4 cup frozen corn, thawed
  • 1 (15.5 ounce) can southwest corn, drained
  • 1 cup sour cream
  • 1.2 cup mayonnaise
  • 1 cup chopped green onions
  • 1 (7 ounce) can diced green chiles, drained
  • 1/2 cup black beans, rinsed
  • 1 tsp seasoned salt
  • 2 tsp chili powder
  • 3 cloves garlic, minced
  • 1 (8 ounce) package shredded Mexican cheese
  • 2-3 jalapeños, seeded and diced (optional)
  • Stir the corn, southwest corn, sour cream, mayonnaise, green onion, green chiles, black beans seasoned salt, chili powder, and minced garlic together in a bowl.
  • Add the Mexican cheese blend, and stir until evenly mixed.
  • Cover and refrigerate minimum 4 hours or overnight before serving.
  • Place in a bowl and serve with Hanover® Pretzels & Cape Cod® Potato Chips
  • Enjoy!
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