1 cup (4 ounces) shredded mild Cheddar or Monterey Jack cheese
1 cup shredded cooked chicken
1 cup reduced-fat sour cream
1 tablespoon taco seasoning mix
1/2 cup cooked fresh or drained canned corn
1 can (4 ounces) chopped green chilies
jalapenos, corn, optional garnish
Mix cheese, chicken, sour cream and seasoning mix in a medium bowl. Stir in corn and green chilies.
Cover and refrigerate for at least 1 hour before serving.
Garnish with corn and jalapenos, if desired. Spread on crackers.
MORE IDEAS:
When Today Show food trends editor Phil Lempert asked more than one thousand visitors to his supermarketguru.com website about their favorite summer snack, nearly half the respondents chose cheese, while only 12 percent opted for chips. Cheese also beat out other snacking standbys such as cookies (11 percent), chocolate (3 percent) and nuts (3 percent). While summer snacking or traveling try these ideas:
* Fill cooler or insulated lunch sack with crackers and string cheese, cubed cheese, or cheese spread for easy and quick snacking.
* Dip fresh fruit chunks into a mixture of Mascarpone cheese and cinnamon.
* Create cheese-ka-bobs using wooden skewers or colorful toothpick alternating cheese cubes and dried or fresh fruit.
Recipe is copyrighted 2003 Southern Progress Custom Publishing, INC. Used by permission by the American Dairy Association.
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