Southwestern Shrimp And Corn Dip

• 3/4 lb. (12 oz.) VELVEETA, cut up
• 1/2 lb. cooked cleaned shrimp
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 1 can (8-1/2 oz.) whole kernel corn, drained
• 1/2 cup chopped green onions (tops only)
• 2 Tbsp. chopped pickled jalapeno peppers
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. chili powder
• Juice of 1/2 lime
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Place VELVEETA in medium nonstick saucepan; cook on low heat 7 to 8 minutes or until VELVEETA is melted, stirring frequently.
2. Add all remaining ingredients except sour cream.
3. Cook 3 to 4 minutes or until thoroughly heated, stirring frequently.
4. Remove from heat.
5. Stir in sour cream.
6. Serve immediately with assorted NABISCO Crackers or your favorite chips.

shrimp, cheeses, kernel corn, green onions, jalapeno peppers, fresh cilantro, chili powder, lime, s

Taken from www.kraftrecipes.com/recipes/southwestern-shrimp-corn-dip-56039.aspx (may not work)