Tex Mex Corn Veggie Taco Dip

How I have missed trying new recipes this summer!!!  It has been unbelievably crazy -- Catherine graduated high school, Timmy graduated middle school, an amazing trip down to Disney World, getting ready for Catherine to head off to college... and then the loss of my mother.  So many highs and so many lows.  My family and friends have been with me through this entire journey and I am so incredibly blessed.  I have felt strengthened, sheltered, supported and loved.  There are not enough words that can express how much I thank and love each and every one of you!

My friend Karen drove all the way from North Carolina with her two munchies, to be with me.  What an amazing distraction that was!  With Karen coming up, it necessitated not one get-together... not two... but MANY!  As much as I would have otherwise just holed up at home, my friends enticed me out with their company.  The first was a potluck cookout on Sunday afternoon.   Not having done much cooking this summer, I was at a loss, so I went on Pinterest to find an easy dip to make, where I had most of the ingredients already at home.  This one sold me at "corn" and "tex-mex" (I'm so predictable).  I made it for the cookout, bringing Tostitos and Fritos Scoops, and before we knew it, it was gone.  (Confession:  I may or may not have been one of the girls planted in front of it.)  It seemed like a hit so I decided to make it again for Tuesday's Taco Night, especially since it seemed to go with the theme.  Again, I took home the empty bowl!  Definitely a blog-worthy recipe!  (And I highly recommend the Frito Scoops with it!)

• 8 oz. softened cream cheese
  (Original recipe calls for low fat, which I didn't have... but good to know to make it healthier)
• ¼ cup sour cream
  (Also called for low fat, which I also didn't have)
• 2 Tbsp. taco seasoning
• 1 15-oz can black beans, rinsed and drained
• 2 cups frozen sweet corn
  (I made it once with defrosted corn, and once with it still frozen... it was fine both times.  The cream cheese made it "solidify" a little with it still frozen but as it defrosts, it will loosen back up.  You just need to stir it before serving.  If you use frozen, I would recommend leaving it out at room temperature for about 30-60 minutes before serving)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 large red onion, diced
• 1 jalapeño, diced finely
• Salt & pepper, to taste

DIRECTIONS

1. In a large bowl, microwave softened cream cheese for 15-30 seconds or until very easy to stir
2. Mix in sour cream and taco seasoning, stirring thoroughly
3. Add in remaining ingredients
4. Sprinkle in salt and pepper to taste
5. Serve with tortilla chips or Fritos

Refrigerate up to 7 days (but it won't last that long).

Adapted from Lauren’s Latest blog