Hot Corn Dip Recipe

Did you all watch the Superbowl last night?

We had a great evening with friends, and I confess that I only caught snippets of the game... and about 5 minutes of the halftime show. For us, the Superbowl is just an excuse to get together with friends and indulge in a smorgasbord of appetizers.

Dave made his signature marinated chicken wings which were devoured in minutes. I made a delicious Hot Corn Dip, which was the perfect complement to Kate's chili and the grilled cream cheese filled jalapenos.

Because so many people have asked me for the recipe, I am going to post it here.

Hot Corn Dip

1 (15 ounce) can white corn, drained 1 (15 ounce) can yellow corn, drained 1 (10 ounce) can diced tomatoes with green chile peppers, drained 1 (8 ounce) package cream cheese, diced and softened 1/2 teaspoon chili powder 1/2 teaspoon garlic powder chopped fresh cilantro to taste

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
3. Pour into an ovensafe dish and bake for 30 minutes or until hot bubbly.

* Because I had an open jar in the fridge, I also added 2 Tbsp of cheese con queso dip, which gave it some extra spice.

Serve warm with tortilla chips. (I used blue corn tortilla chips, which were perfect.)

This yields 6 cups, which is a very big batch and perfect for parties. Enjoy!