Tasty Tuesday: Fiesta Corn Dip & Fruit Salad

Here are a few treats I tried out for care group on Sunday.  They were definently Tasty Tuesday worthy.

Fiesta Corn Dip:

2 15 oz. can corn, drained
1 cup sour cream
1 cup mayonnaise
1 4 oz. can chopped green chilies
3 green onions, chopped
1/2 cup red bell peppers, chopped
2-3 jalapenos, chopped
4 oz cheddar cheese, shredded
4 oz monterey jack cheese, shredded

Mix together.  Chill and serve with frito scoops.  This keeps well for several days in refrigerator.

Light Fruit Salad:

2 medium bananas, diced
2 medium apples, diced
2 cups grapes
2 cups sliced strawberries
1 20z. can pineapple tidbits, drained, juice reserved
1/4 cup pecans, chopped
juice of 1 lemon
1 (1 1/2 oz.) box sugar-free instant vanilla pudding mix
1/2 cup water

Combine bananas, apples and lemon juice in large mixing bowl.  Toss until evenly coated.  Add pineapple, strawberries, grapes and pecans.  In a small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.  Add pudding mixture to fruit.  Mix gently until thoroughly coated.  Refrigerate until ready to serve.