To honor the Colts I have been told corn is an important ingredient to Indiana. So, I will be serving:
BAKED CORN DIP 1 can corn (about 15 ounces), drained 8 ounces cream cheese 4 ounces canned chopped green chiles 4 ounces chopped pickled jalapeño os 1 cup grated cheddar (divided use) Preheat oven to 350 degrees. In a large bowl combine all ingredients except for 1/2 cup grated cheddar cheese. Coat baking dish with nonstick spray, then pour dip into the baking dish. Top with the remaining cheese. Bake 20-25 minutes or until bubbly. Serve with Fritos Scoops or other chips. _______________________________________________ Corn dip scores big for game time snack By ELIZABETH PUDWILL Copyright 2010 Houston Chronicle Shirley Barr sent me her favorite football-watching recipe, Baked Corn Dip. This absolutely delicious dish flew out of the pan once my coworkers started testing it. Have plenty on hand, you may need to make two batches! Of course it didn't hurt that I served it with Fritos Dixie @-> ~ <-@ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
