Tuesday, April 3, 2012
This is my favorite new recipe from last year. My friend and co-worker, Brenda, gave me the recipe after giving me a taste or two or three when she had brought this for her lunch. I liked it so much that when I got off of work I drove to Wal-Mart and picked up enough stuff to make this dip twice. If you have leftovers after you serve this dip, you will want to warm the dip before eating with chips. So good.
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 2 cups of grated Monterrey Jack/Colby cheese. Serve with Frito Scoops or your choice of chips.