That's what I feel like doing...having Brent pull out the grill (or barbeque, as I'm learning some call it) and invite friends over for a nice evening of yummy summer food.
That's how I feel today...it is currently 71 degrees after a very cold week (did I mention we had snow flurries the day before Easter???) And in case you have noticed, many of my Wednesday recipes that I share with you are influenced by the weather outside.
So today, I share a great appetizer that my friend Jayme Ray (are you reading Jayme?) shared with me several years ago. I always get rave reviews from guests when I make it...I hope you enjoy it too. It's a nice change from the standard chip dips!
Hot Corn Dip
1 15-oz. can white corn, drained
1 15-oz. can yellow corn, drained
1 10-oz. can diced tomatoes with green chile peppers, drained (I use RoTel)
1 8-oz. package cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
chopped fresh cilantro, to taste
tortilla chips
1. Preheat oven to 350 degrees.
2. In a medium baking dish, mix corn, tomatoes, cheese, chili and garlic powders, and cilantro.
3. Bake in oven for 30 minutes or until hot and bubbly.
Serve hot with tortilla chips.
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2 comments:
i am so glad you have enjoyed this corn dip- i make it often too! i hope you all are doing well and you are feeling good- i hope to see you all soon
jayme
thanks for sharing recipes, I want to try all of the ones you have posted. I ran into Courtney at Crop Paper Scissors, last Friday. It was fun to see her. Hope you are doing well. Thanks for the encouraging posts about the acrylic. I really appreciate it.
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