"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Hot Corn Dip Recipe

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

Contributor:  
Contributor:  
Boldt Carol
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 15-oz can white corn
1 15-oz can yellow corn
1 10-oz can diced tomato w/green chilies
1 8-oz cream cheese, softened and diced
1/2 tsp chili powder
1/2 tsp garlic powder
fresh cilantro

Directions:
Directions:
1. Preheat oven to 350.
2. Mix corns (drained), diced tomatoes, cream cheese, chili powder, garlic powder, and cilantro.
3. Bake in preheated oven for 30 min or until bubbly.

Personal Notes:
Personal Notes:
I use my 8" round stoneware pan to bake and serve this - helps to keep warm also.

 

 

 

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