1 1-oz. pkg. Hidden Valley Ranch Dry Salad Dressing Mix
1 cup sour cream
1 cup mayonnaise
1 pan cornbread (Jiffy/crumbled)
2 16-oz. cans kidney beans
3 large tomatoes, chopped
1/2 cup green peppers, chopped
1/2 cup onions, chopped
2 cups Cheddar cheese, shredded
10 slices bacon, cooked and crumbled
2 17-oz. whole kernel sweet corn, drained

1. Combine salad dressing mix, sour cream, and mayonnaise. Set aside.

2. Place half of crumbled cornbread in bottom of large serving bowl. Top with 1 can of beans. In medium bowl, combine tomatoes, peppers, and onions; layer half of cheese, half of bacon, 1 can corn, and half of reserved salad dressing mix. Repeat layers, using remaining ingredients.

3. Garnish as desired. Cover and chill 2 to 3 hours before serving.

For fewer calories and less fat, use low-cal or nonfat sour cream, mayonnaise, and salad dressing mix. Also, use bacon bits.

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