Recipe for cooking corn and walnut dip

Starters and Snacks :: Savoy Dips and Spreads

Corn and Walnut Dip

16 oz. softened cream cheese
1/4 C. canola oil
1/4 C. fresh Mexican lime juice
1 Tbsp. ground red chiles
1 Tbsp. ground cumin
1/2 tsp. salt
Dash of pepper
1 sm. can whole kernel corn, drained
1 C. chopped walnuts
3 Tbsp. minced onion

Beat all ingredients except corn, walnuts and onion in a lrg. bowl on med. speed of electric mixer until smooth. Stir in remaining ingredients. 

To serve, line an earthenware bowl with dried corn husks, with about 1 in. of each husk showing above the rim of the dish. Fill the bowl with the dip.

For garnish, slice 1 sm. red chile pepper and 1 sm. green chile pepper in half. Place cut side up in the center of the dip, with the stems crisscrossing.