Baked Corn Dip

January 08, 2011

Ingredients

	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

Directions

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.