Sour Cream Party Dip
Sour Cream Party Dip
1 16 oz container of good, real sour cream
2 T lemon juice
1/2 medium onion, chopped fine
1 packet or 3 T buttermilk ranch dressing mix powder
1/2 t red pepper powder (cayenne, chile, etc.)
1 16oz package of frozen white shoepeg corn
1 can of black beans
Fresh ground black pepper
Salt -- preferably sea or kosher
Microwave corn for about 4 minutes until thawed and warm -- but not cooked. Drain any liquid.
Rinse beans in cold water. Drain.
Mix beans and corn. Add fresh ground black pepper and about 3/4 tsp salt. Toss.
Spread out beans and corn in a medium container or serving dish.
Mix sour cream, lemon juice, onion, ranch dressing powder, red pepper powder and a few turns of fresh ground black pepper. Stir to mix well.
Spread sour cream mixture on top of beans evenly. Do not mix in -- should be a top layer.
Refrigerate for at least 1 hour.
Serve with corn chips.