With it being such a long winter and the whisper of spring (or in our case, the rain drops), I just can’t get enough spring vegetables and summer party food. This recipe is so simple with a bit of heat or a kick of heat depending on how much you want! This will be making the rotation on my party menu!
8 oz. sour cream (can use low fat)
1 1/2 shredded cheese , I used Monterey Jack and cheddar
2 cans whole kernel corn (can use frozen, thawed)
7 oz. can diced green chilies, drained
Jalapeño slices (the ones in the jar)
Tony C’s seasoning ( this is sold in most grocery stores, or it can be left out)
Root Cellar Preserve sweet and spicy pickles (these our our favorite pickles. I found them at Stonewall Kitchen). You can also order them on line or can be left out…just add more jalapeño slices! I liked the addition of the pickles. It gave it not only heat, but some sweetness as well!
Add all ingredients into a bowl, Stir, cover and refrigerate.
Serve with scoop chips