Southwest Ranch CornDip
Ingredients(8)
- 1 packet
- 16 ounces
sour cream
- ½ cup
diced poblano peppers
- 1 cup
diced red peppers
- 3 tablespoons
of Mexican beer
- 1–2 tablespoons
lime juice
- ¾ cup
cooked corn
- ½ cup
crushed tortilla chips, plus more for garnish
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(1)
- 1
Mix contents of dips packet with sour cream. Add peppers, beer, lime juice, corn, and tortilla chips. Stir well to combine. Refrigerate 1 hour to thicken. Top with more tortilla chips before serving.
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