My wife, Janis, and I aren't cooking for Thanksgiving this year. Instead, we're going to join our son, Brett, and his wife, Jennifer, at their house, enjoy the meal that they’re preparing and watch the Dallas Cowboys game (I hope they’ll score in the first half!).
Since we’re off the hook for cooking the Thanksgiving meal, we’re whipping up our favorite corn dip and Tostitos Scoops recipe -– a great football-watching snack.
This particular corn dip recipe, which I’ve included below, is straight out of the "Philips Family Cookbook” that Janis and our daughter, Kristen, put together several years ago. It contains all of the meal and snack recipes that our children loved when they were growing up. So for us, the corn dip is a great comfort food, and I hope you'll enjoy it too.
It seems strange not to host Thanksgiving dinner this year, but with four married children who have families of their own, it's getting harder to bring the whole family together at the holidays.
Janis and I have a lot to be thankful for this year. We welcomed two grandsons to the family, bringing our total count to five healthy, handsome grandsons. We may not be with them on Thanksgiving, but we’ll certainly think about them often.
Corn Dip with Tostitos Scoops
• 2 cans Mexican corn (short cans), drained
• 1 cup low-fat sour cream
• 1/2 cup light mayonnaise
• 1 small bunch green onions, chopped (include greens)
• 1/2 cup chopped cilantro
• 1 1/2 cups low-fat shredded cheddar cheese
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
Mix together all ingredients. Serve with Tostitos Scoops.
Comments