This recipe for Salsa Corn Dip, by Josie Quick (Lopez), is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (8 ounce) pkg cream cheese, cut into cubes 1 package taco seasoning mix 1 cup chunky salsa 1 (11 ounce) can mexicorn
Combine all ingredients in 1 1/2 quart microwave safe casserole. Mix well. Cover. Microwave on high for 2-3 minutes. Stir well. Microwave on high 2-3 more minutes until heated through and cheese is melted. Stir before serving. Serve with corn chips.
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