Ingredients:
- 1 bag (16 ounces) frozen corn
- 1 cup chopped onion
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (10 ounces) Rotel® tomatoes and green chilies, undrained
- 1 cup salsa
- 1/2 cup chopped cilantro
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- Salt and pepper to taste
Instructions:
- Thaw corn according to package directions. Drain and pat dry.
- Combine all ingredients in a large bowl.
- Stir until well combined.
- Season with salt and pepper to taste.
- Serve with tortilla chips, crackers, or vegetables.
Tips for Making It Better:
- Add a kick: Add a bit of diced jalapeño or cayenne pepper for a spicy kick.
- Enhance the flavor: Use a flavorful salsa, such as a homemade salsa or a salsa with a blend of spices.
- Add a creamy touch: Stir in some mashed avocado or Greek yogurt for a creamy consistency.
- Boost the protein: Add cooked chicken or ground beef to increase the protein content.
- Add texture: Add chopped bell peppers, cucumbers, or tomatoes for a crunch.
- Experiment with cheeses: Swap out the cheddar cheese for a different variety, such as Monterey Jack, queso fresco, or feta cheese.
- Garnish with freshness: Sprinkle fresh cilantro, chopped green onions, or a drizzle of lime juice over the top.
- Bake it: Pour the dip into an oven-safe dish and bake at 350 degrees Fahrenheit for 20-25 minutes, or until bubbly and hot.
- Make it ahead of time: This dip can be made up to a day in advance. Store it in the refrigerator until ready to serve.
The AI has provided us with the news.
I’ve asked Google Gemini the following question, and here’s its response.
Kroger Recipes
Salsa Onion Dip
www.kroger.com/r/salsa-onion-dip-recipe/5df7d2909da07c34418dcb1b
Any ideas on how to make this better?
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