If you are the type of person that likes to have specific directions for cooking, than this recipe is not for you! I made it up so I don't have precise measurements for you! However, have a little fun with it and I promise you will like it.
1. The base of the dip is made of 4 things.
-Shredded Cheese (Mexican or Mozzarella)
- Cream Cheese
I use a full 8 oz of cream cheese that had been melted in the microwave for about 45 seconds. Once I dump the cream cheese in I scooped out about the same amount of sour cream and mayonnaise as I had cream cheese. I just do this by eye and try to do a good job of getting even parts of each of the three. Lastly I dump a whole bag of cheese in. Mix it up.
- 2 cans of corn
- 1 can of southwestern bean salad (if you just add a can of beans that isn't southwestern, add a packet of taco seasoning)
- A tsp of Garlic
- 5 shakes of pepper
-2 shakes of salt
Just toss it all in and mix it up
- Jalapeno peppers and juice
These last two really give it a good flavor. Add as much Jalapeno as you would like. You can dice up and add fresh Jalapeno's, but I was going for quick! For the lemon juice, I do 2 long squeezes (I know that isn't very accurate). You won't really taste the lemon, but it helps draw our some of the other flavors.