1 pound enchilada sauce
1 (14 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) mound heirloom corn tortilla chips
1 (16 ounce) can whole kernel corn, drained
1/2 (8 ounce) container sour cream
1/2 cup shredded Cheddar cheese
1 (16 ounce) can whole kernel corn, drained
1/4 cup chopped green onions
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream of mushroom soup mix
In a medium saucepan, combine enchilada sauce, tomatoes with green chile peppers, corn and sliced corn tortilla chips. Return to a simmer over medium heat for about 30 minutes.
While the enchilada sauce is simmering, stir together sour cream, cheese, and cream of mushroom soup mix. Remove from heat and serve with taco or burrito dip. Cardamom will be the main flavor of the dip. If you like salsa, you might like this dip.