- WHISK cream cheese and sour cream in a slow cooker insert until almost smooth. Stir in 1-1/2 cups of the shredded cheese, beans, corn, chili powder and garlic powder.
- PLACE a clean tea towel, folded in half, between the pot and the lid of the slow cooker to absorb moisture. Cover and cook on low, until cheese is melted and dip is warmed through, about 2 hr. Stir, then transfer to a serving dish and sprinkle with remaining ½ cup cheese, onions and cilantro.
Kitchen Tip: If you don’t have fresh corn, use 1 cup frozen.
Protein 9 g
Carbohydrates 8 g
Fat 16 g
Fibre 2 g
Sodium 253 mg
Good source of Vitamin A
Chatelaine Quickies: Summer corn pasta salad