16 ounces cream cheese, softened 1/4 cup vegetable oil 1/4 cup fresh Mexican lime juice 1 tablespoon ground red chiles 1 tablespoon ground cumin 1/2 teaspoon salt Dash of pepper 1 small can whole kernel corn, drained 1 cup chopped walnuts 3 tablespoons minced onion
Beat all ingredients except corn, walnuts and onion in a large bowl on medium speed of electric mixer until smooth. Stir in remaining ingredients.
To serve, line an earthenware bowl with dried corn husks, with about 1 inch of each husk showing above the rim of the dish. Fill the bowl with the dip.
For garnish, slice 1 small red chile pepper and 1 small green chile pepper in half. Place cut side up in the center of the dip, with the stems crisscrossing.
