Wednesday, April 11, 2007

Almost Grilling Season

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 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.


Anonymous said...

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

diane said...

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.


© 2011. All Rights Reserved. | Prefab Blog Design By Penny Lane Designs