Spicy Caliente Dip

Directions

1. 1
   Measure sour cream in a mixing bowl. Keep at room temperature.
2. 2
   Microwave the frozen corn to thaw and gently squeeze the moisture out of it.
3. 3
   Chop up half an avacado into a very tiny dice, about 1/2 a cup.
4. 4
   Drain the preserving liquid from the chilies and do a quick rinse in running water. Then gently squeeze out any liquid from the chilies.
5. 5
   Chop the scallions very finely
6. 6
   Combine the above 5 ingrdients. Now add 1 and 1/4 teaspoon of taco seasoning and mix well, add salt if necessary. Spread onto a shallow serving bowl that can go into the oven.
7. 7
   Crush the fried onions roughly. Mix the Jack cheese. Add the remaining 1/4 teaspoon of Taco seasoning.
8. 8
   If using lime zest, run the lime a couple of times back and forth on a microplane. Scrape the oils and the zest[ a little goes a long way] and add to the onion cheese mixture. Mix to incorporate well and spread over the dip.
9. 9
   Turn te broiler to medium and put the dip in the centre of the oven and broil fo 5 minutes or so till the cheese melts and the fried onions turn a golden brow, Turn the broiler off and keep the dip warm. Serve with vegetable crudites and tortilla chips.