Pecan Corn Dip

By Kathy Johnson

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup lime juice
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Dash pepper
• 1 can (11 oz) shoe peg corn, drained
• 1 cup chopped pecans, toasted
• 1 Tbsp finely chopped onion
• 1/4 tsp seasoning salt
• dash of garlic powder
• Tortilla chips

Preparation

Step 1

In a small bowl, combine the cream cheese, lime juice, cumin, cayenne, salt. pepper seasoning salt, and garlic powder. Stir in the corn, pecans and onion. Refrigerate until serving. Serve with tortilla chips. Yield: 3 cups.