Tordilla with Corn & Jalapeno Dip

Ingredients:

• Barbeque Tordilla Chips: 1 pack
• Beef ham: 4 slices
• Corn kernels: 1/2 cup
• Jalapeno peppers (chopped): 2 pieces
• Sour cream: 1/2 cup
• Pepper jack cheese: 1/4 cup
• Cream cheese: 1/4 cup
• Parmesan cheese: 1/2 cup
• Scallions (chopped): 2 tbsp
• Salt and ground black pepper: As needed

Instructions:

1. Combine sliced ham, corn, jalapenos, sour cream, pepper jack, cream cheese, parmesan, and scallions in a food processor or blender. Blend until thoroughly smooth, then season with salt and pepper.
2. Transfer dip into a serving dish and chill in the refrigerator for 1 hour to allow flavors to combine. Serve cold with Barbeque Tordilla chips!