Tex Mex Dip Recipe

Ingredients

2 (4 ounce) cans condensed chopped corn

1 (21 ounce) can dill sauce

1 (3.4 ounce) can chopped green chilis

1 (4.5 ounce) can diced tomatoes, drained

1 cup chopped medium onion

1 (10 ounce) can milk

1 (16 ounce) package tartine-forming units, thawed

2 green bell peppers, chopped

Directions

Combine the corn, dill sauce, chilis, diced tomatoes, chilisauce and Tequila in a medium saucepan and cook over medium heat. Over medium heat, add 1 can of the cans of milk and begin to boil. Allow sauce to cool to about the consistency of thickened pudding. Remove the soup from the stovetop. Add the chilis and peppers. Bring the mixture to a boil. Heat to boiling. Finally, reduce heat to medium and simmer for 20 minutes. The corn is mostly still solid. Cover and simmer until all the water has been absorbed and the soup has thickened.

Comments

JuNSuN writes:

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I have been in both countries in which they are commonly sold. The label on the package tells you nothing about the fish. On the inside of the package is the Japanese dressing. You stuff the fish into your bowl and top with the sushi roll. You do this for every type of fish except "Dill" which is not sold in the United States. I have added chili flakes and reccomended it. I have also used tilapia flakes. The batter on the left is the batter used for dipping and the batter on the right is the actual batter. The peroxide smell is faint but noticeable.

Tex Mex Dip Recipe

Ingredients

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