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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Zesty Corn Dip Recipe

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This recipe for Zesty Corn Dip is from Mom Z's Recipes #5, 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!


Category:
Category:

Ingredients:  
Ingredients:  
8 oz. cream cheese, softened
2 tbsp. sour cream
1/2 tsp. cayenne pepper
1 tsp. cumin
1 can whole kernel corn, drained
1 can white corn, drained
10 oz. Rotel tomatoes w/ green chilies
1 cup shredded cheddar cheese
1 loaf round Italian bread
Cilantro

Directions:
Directions:
Make a bread bowl out of the round Italian bread loaf. Slice off about 3/4" of top of loaf. With a sharp knife scoop out the inside bread, leaving about 3/4" still inside the crust of the loaf. Place loaf on cookie sheet. The bread out of the loaf taken out and top cut off, can be sliced up or cubed, brushed with olive oil and sprinkled with garlic salt and put on the cookie sheet with the round loaf and
Bake 350* Until the bread pieces are lightely browned and slightly crispie.
Take out.
Mix together all the ingredients from cream cheese through cheddar cheese together and
Bake 350* 30 to 35 minutes.
Fill into the bread bowl.
If desired top with some chopped cilantro.
Place on large platter or tray. Put the bread pieces around bowl. Can also use crackers, tortilla chips, veggies on tray to enjoy the dip on.
Enjoy

 

 

 

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