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1 packet
sour cream
16 ounces
diced poblano peppers
½ cup
diced red peppers
1 cup
of Mexican beer
3 tablespoons
lime juice
1–2 tablespoons
cooked corn
¾ cup
crushed tortilla chips, plus more for garnish
½ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
