"Those who forget the pasta are condemned to reheat it."--Unknown

Hot Corn Dip Recipe

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This recipe for Hot Corn Dip, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Strawderman
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can Shoepeg corn, drained
1 can mexicorn,drained
8 oz cream cheese
1 stick butter
1 small can diced chilies

Directions:
Directions:
Melt butter and cream cheese. Add all other ingredients and mix well. Serve warm with 'Scoops" corn chips.

Personal Notes:
Personal Notes:
I have a fondue pot that I use to transport and serve this at gatherings. It really does need to be served warm.

 

 

 

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