"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hot Corn Dip Recipe

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This recipe for Hot Corn Dip, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Jordan
Added: Tuesday, May 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 ounce) can white corn, drained
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) package cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
fresh cilantro to taste (leave out if you don't like it)

Directions:
Directions:
Preheat oven to 350. In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro. Bake in the preheated oven 30 minutes, or until hot and bubbly.
Serve with pita chips, fritos, tortilla chips, crackers, etc.

 

 

 

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