Chip Dip

  • 2 packages (8 ounces each) cream cheese, softened

  • 1/4 cup lime juice

  • 2 to 3 teaspoons ground cumin

  • 1/2 to 1 teaspoon cayenne pepper

  • 1/2 teaspoon salt

  • Dash pepper

  • 1 can (8-3/4 ounces) whole kernel corn, drained

  • 1 cup chopped walnuts, toasted

  • 1/3 cup finely chopped onion

  • Tortilla chips

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

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