Tuesday, April 13, 2010
Most Requested Recipe: Hot Corn Dip
Consider yourself blessed that I am passing this recipe along. Just kidding. It's so, so, so good!!!
This is sort of like redneck food.....half canned, half not. And so easy, even a caveman could do it.
Adjust seasonings according to your liking if you prefer spicier food.
HOT CORN DIP
1 (12.5 oz) can white corn, drained
1 (12.5 oz) can yellow corn, drained
a frozen bag of corn (16 oz is what I usually use)
1 (10 oz) can diced tomatoes with green chile peppers, drained (Rotel)
1 (8 oz) package cream cheese, softened (we use 1/3 less fat)
½ tsp. chili powder
½ tsp. garlic powder
chopped fresh cilantro, to taste (we use about ½ a bunch)
1 to 1 ½ cups of shredded Mexican cheese blend (or Cheddar)
Salt & pepper to taste
Preheat oven to 350 degrees.
In a medium baking dish, mix all ingredients.
Bake for 30 minutes or until hot and bubbly. Serve with tortilla chips.
NOTE: This dip makes a lot--it can serve about 10-12 people. In my opinion, it tastes better made with frozen corn instead of canned corn, but it really won't kill you to use the canned stuff.