Love this recipe that Jennifer made for our Favorite Things party. It is even simpler thatthe other recipe I use for hot corn dip, and I could eat this stuff by the boat load. Luckily she left me the leftovers!
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
½ t. chili powder
½ t. Garlic powder
Cilantro to taste
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro
3. Bake for about 30 minutes until bubbly, then enjoy with tortilla chips!