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Friday, July 8, 2011

Corn Dip

I was sitting at my desk when my friend, Brenda, asked me to try a dip that she had made and was having for lunch.  She had warmed it and had Frito Scoops to go with it.  I had one scoop with dip and told her that I liked it but needed another to be sure.  I ate a second scoop with dip and really liked it.  I told her that I needed one more taste for good measure and I chose the biggest scoop that I could find and loaded it up with dip.  By now, my taste buds were ecstatic about this Corn Dip.  She told me that she had gotten the recipe from her friend, C. J. Chadwick, who had posted it on facebook.  Brenda liked it so much that she was giving away bites, so that she wouldn't eat the whole bowl of dip for lunch.  If I had only read the recipe, as you are doing now,  I might not be in a big hurry to make the recipe.  However, I got to try the dip before I was given the recipe and I can tell you now that I went to Wal-Mart and bought enough stuff to make the dip twice!

                                                            Corn Dip  

1 - 11 oz. can of niblets corn, drained
1 - 11 oz. can of shoepeg corn, drained
1 - 10 oz. can of Rotel Original Tomatoes, drained
1 - 8 oz. pkg. of Philadelphia Cream Cheese, room temperature, cut into chunks
1/2 tsp. garlic powder
1/2 tsp. chili powder

Stir all of the above together.  Pour into a casserole dish that has been sprayed with Pam Spray.  Bake at 350 degrees for 30 min.  Remove from oven and top with 1 cup of grated Monterrey Jack/Colby cheese.  Serve with Frito Scoops or your choice of chips.

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