Corn Dip Olé
by Linda Johnson
1 pkg. (8 ozs.) cream cheese 1 tablespoon EACH:
1/3 cup mild or hot salsa chopped jalapeno pepper,
1 can (7 ozs.) corn, drained chopped fresh cilantro,
3 tablespoons minced red bell pepper fresh lime juice
2 tablespoons minced celery
Additional fresh cilantro and red bell pepper for garnish, if desired.
Tortilla chips
Place cream cheese and salsa in work bowl of food processor or blender; cover. Process until well combined. Stir in corn, bell pepper, celery, jalapeno, cilantro and lime juice. Cover and refrigerate 1 to 2 hours to blend flavors. Garnish with additional cilantro and red peppers. Serve with tortilla chips for dipping. Store, covered, in refrigerator up to 3 days. Yields 2 cups.