"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Mexican Pasta Salad/Spicy Corn Dip Recipe

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This recipe for Mexican Pasta Salad/Spicy Corn Dip, by , is from The Hall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Colleen "Coke" Claassen


3/4 Cup Miracle Whip 3/4 Cup mild or medium salsa
1 tsp Garlic Salt 1/2 Cup dried onion
1/8 teaspoon pepper Cubes of Cheddar cheese
8 ounces cooked pasta, rinsed with cold water and drained.

In large bowl, combine the Miracle Whip, garlic salt and pepper. Add the pasta, salsa and onion. Toss to coat. May add cubes of cheddar cheese for additional flavor.

Cover and chill for one hour.

Spicy Corn Dip
1 8 ounce package cream cheese
2 cups shredded Mexican Cheese
1 can Rotel© Spicy hot
2 small cans Corn with Chipoltle or Chiles
1 8 ounce Package Cream Cheese
2 Cups Shredded Mexican Cheese Mix
1 Can Rotel© Spicy Hot
2 Small Cans Vac Packed Corn with Chiles or Chipolte Seasonings or can use Frozen Corn Cooked with 2 teaspoons of Chili Spice added.
Can add 1 can refried beans or black beans if desired.
Favorite Tortilla Chips for dipping.

Personal Notes:
Personal Notes:
This Spicy Corn Dip can be put together in a microwave by: melting cheeses, adding corn, and just serving with chips. I have also done it in the oven and put cheese on top and melted and served hot with other dips. Some people like it cold if there is anything left over. It is quick and easy and usually something that I have available.




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