Baked Corn Dip PRINT
|8 ozs cream cheese|
|2 (11 oz) cans shoe peg corn, drained|
|1 (4 oz) can chopped green chillies|
|1 cup shredded cheddar cheese|
|¼ cup chopped jalapeno chilies, or to taste|
1. Microwave the cream cheese in a microwave-safe dish until softened.
2. Stir in the corn, undrained chillies, 1/2 cup of the cheddar cheese and jalapeno chilies.
3. Spoon the cream cheese mixture into a 9” x 13” baking dish sprayed with nonstick cooking spray & sprinkle with the remaining 1/2 cup cheddar cheese.
4. Bake @ 350 degrees for 15 – 25 minutes or until bubbly. Garnish with additional chopped jalapeno chilies.
Serve warm with corn chips or tortilla chips.