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Corn Dip with Tomatoes and Basil


1 3/4 cups fresh corn kernels (from 2 ears) or frozen kernels
1/3 cup 2 percent milk
1/3 cup silken tofu
1 tablespoon fresh lime juice
1/4 teaspoon coarse salt
Freshly ground pepper
8 cherry tomatoes quartered, or 2 medium tomatoes, coarsely chopped
1/3 cup fresh basil leaves thinly sliced
3 cups baked white-corn chips (6 ounces)



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