Post by Chris in NM on Feb 5, 2005 14:14:38 GMT -6
Hot Corn Dip
1 (15-ounce) can white corn, drained 1 (15-ounce) can yellow corn, drained 1 (10-ounce) can diced tomatoes with green chiles, drained 1 (8-ounce) package cream cheese, diced and softened 1/2 teaspoon chili powder 1/2 teaspoon garlic powder chopped fresh cilantro to taste
Preheat oven to 350°. In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chiles, cream cheese, chili powder, garlic powder, and cilantro. Bake in the preheated oven 30 minutes or until hot and bubbly. Yield: 48 servings.
I made the above for a Super Bowl party tomorrow but doubled it. The exception to the doubling was the chili powder. I only used 1/2 tsp. This is just in case it gets too hot for some palates. I also spooned the mixture in a hollowed out sourdough bread round. I also had to bake it about 50 minutes total since the recipe was doubled. The only white corn I could find was a pkg. of 16 oz. shoepeg corn. That is just enough with the 2 cans of yellow corn. I bought a package of those corn chips that scoop to get the dip out. Can't wait to try this!!!!