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Zesty Corn Dip Recipe

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Zesty Corn Dip image
Strutty's Cafe-Left to right, Darlene Van Booven, Shirley Struttman, Dorothy Bossman, Verlee Struttman, Nadine Struttman

 

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

Contributor:  
Contributor:  
Doug & Jessica Taylor
Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. softened cream cheese
2 T. sour cream
1/2-1 tsp cayenne pepper
1/2-1 tsp. ground cumin
1 c. shredded cheddar cheese
Round loaf Italian bread
1 tsp. minced cilantro
11 oz. white corn, drained
10 oz. diced tomatoes & green chilies, drained
15 1/4 ox. whole kernel corn, drained

Directions:
Directions:
In a large mixing bowl, beat the cream cheese, sour cream, cayenne pepper, and cumin until smooth. Stir in the corn, tomatoes, and cheese. Transfer to an ungreased 3 qt. baking dish. Bake, uncovered at 350 for 30-35 minutes, until bubbly. Hollow out bread leaving 1/2 in. shell. Cube removed bread, spoon in dip, and sprinkle with cilantro.

Number Of Servings:
Number Of Servings:
4 cups
Personal Notes:
Personal Notes:
This came from the February 2007 Taste of Home magazine.

 

 

 

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