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Hot N Spicy Southwest Corn Dip All I could find at the store was the Southwestern Style Corn, and I figured it'd be good. Hot N Spicy Southwest Corn Dip. A lady at work made this, just with white corn. You can have Hot N Spicy Southwest Corn Dip using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients of Hot N Spicy Southwest Corn Dip

  1. You need 1 packages of Cream Cheese.
  2. It’s 1 can of Drained – Green Giant Southwestern Style Corn.
  3. You need 1 can of Original Rotel, NOT Drained.
  4. It’s 1 1/2 tbsp of Garlic Salt.
  5. It’s 1 of Cheyenne Pepper.

All I could find at the store was the Southwestern Style Corn, and I figured itd be good. Place Cream Cheese and un-drained can. Add in corn, green chiles and jalapeno and stir to combine. Add cheddar cheese and stir until fully melted.

Hot N Spicy Southwest Corn Dip instructions

  1. Place Cream Cheese and un-drained can of Rotel in large microwave safe bowl..
  2. Microwave Cream Cheese and Rotel mixture 3 min, or until softened enough to stir and mix. (Mixture will appear lumpy).
  3. Stir in one can of DRAINED Green Giant Southwestern Style Corn.
  4. Add Garlic Salt to taste.
  5. Add Cheyenne Pepper to taste. Careful! A little goes a LONG way!.
  6. I throw in some salt and pepper, just because I can.

Season with a sprinkle of black pepper and serve hot with tortilla. Add corn, chili powder, red pepper, salt, black pepper and ½ of the shredded cheddar cheese. If using a cast iron skillet, top the mixture with the remaining cheese. If not, transfer mixture to a baking dish and top with remaining cheese. In the same glass bowl combine softened butter, cream cheese, drained Ro-Tel tomatoes, organic corn with the diced Jalapeno peppers, red sweet bell peppers, sliced green onions, Cajun Seasoning, and optional hot sauce.

source: cookpad.com

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