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Monday, October 15, 2012

Hot Corn Dip

I made this delicious recipe (from Pinterest, of course!) a few weeks ago for a men's CLC retreat for my husband. It was a big hit! I thought I would share!

1 11 oz. can of whole kernel corn
2 cans of Rotel tomatoes mild
2 tbsp chipolte peppers in Adobe sauce
1/2 cup of mayonnaise
1/4 tsp garlic powder
2 cups of Monterey Jack Shredded Cheese
1 cup Shredded Cheddar Cheese
Toppings:
1 tomato diced
2 tbsp cilantro chopped
2 tbsp green onions chopped

Preheat oven 350 degrees
Mix all ingredients except toppings
Cover and cook for 45 minutes
About 10 minutes before it is done, cover with tomatoes, cilantro, and green onions.

Ps-this picture isn't great, but you get the idea! Delicious!!!!

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