Monday, May 9, 2011

Hot Corn Dip

This corn dip will not be around long when you prepare it for your next gathering!  Definitely a crowd favorite just like this cold Shoepeg Corn Dip!  My friend, Shelley,  makes this every year at our Mother/Daughter Cookie Swap, and kids and adults alike scrape the bowl clean.    

Hot Corn Dip
8 oz. + 4 oz. cream cheese, room temperature
1 can white shoepeg corn, drained
1 can yellow corn, drained
1 can Rotel (can use *hot* to spice it up)
1/2 t. cumin
1/2 t. chili powder (I used @ 1 t.)
Salt and Pepper to taste (I used @1/2 t. salt or more to taste)
Frito's Scoops

**As a sidenote, taste test before serving.  We found the original list of ingredients to be too mild, and increased the chili powder and salt, as noted, testing to achieve desired taste.

Place all ingredients in a saucepan and heat over very low heat, stirring well, until it bubbles.  Transfer to a serving bowl and serve with Frito's Scoops. (Because this dip is best served warm, you should choose a microwave-safe bowl for re-heating as needed).

3 comments:

SnoWhite said...

This dip looks wonderful! Thanks for following my blog today -- your addition brightened my day :)

Ali said...

Yummy, this looks awesome. I've never made a hot corn dip before, always cold. This looks like a great recipe to try for it. Thanks!

Karen said...

This sounds great Amanda. I make a corn dip but not in any way similar. I don't believe I've ever stopped by your cooking blog before, glad I did.