One of our favorite dips! It’s easy to make and keeps for days in the fridge, if it lasts that long. Spice it to suit to your taste, from mild to extra hot.
Ingredients
- 15 oz can black, red or pinto beans, drained
- 11 oz can sweet corn & diced peppers, drained
- 10 oz can mild, medium or hot diced tomatoes with green chiles, drained
- 6 green onions, chopped
- 2 cup shredded Monterey Jack or Pepper Jack cheese
- 1 cup light mayonnaise
- 1 cup light sour cream
- hot pepper sauce to taste
- pita chips or tortilla chips
How to Make It
- Mix together all ingredients except chips in a 13"x 9" glass baking pan or serving bowl. Cover and chill; may be kept refrigerated for several days. Serve with warm pita chips or tortilla chips.