Southwestern Recipes

Corn and Walnut Dip

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  • 16 ounces cream cheese, softened
  • 1/4 cup vegetable oil
  • 1/4 cup fresh Mexican lime juice
  • 1 tablespoon ground red chiles
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 small can whole kernel corn, drained
  • 3 tablespoons minced onion


  1. Beat all ingredients except corn, walnuts and onion in a large bowl on medium speed of electric mixer until smooth.
  2. Stir in remaining ingredients.
  3. To serve, line an earthenware bowl with dried corn husks, with about 1 inch of each husk showing above the rim of the dish.
  4. Fill the bowl with the dip.
  5. For garnish, slice 1 small red chile pepper and 1 small green chile pepper in half. Place cut side up in the center of the dip, with the stems crisscrossing.

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