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Hot Corn Dip by Buckwheat

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  • Hot Corn Dip by Buckwheat

    Buckwheat
    Posted May 13, 2006 12:57 PM

    This is delicious with Frito scoops or tortilla chips.

    3 cans Mexican corn, well drained
    1 small jar pimentos, chopped
    1 bunch green onions, thin sliced and use half of the green
    1 cup sour cream
    1 cup of good mayo
    1/2 t. Creole Seasoning, or to taste
    1 T. Accent
    1 T. garlic powder
    8 oz. sharp cheddar cheese
    4 oz. sharp cheddaar, for topping
    About 1/4 cup hopped Jalapenos, to taste, optional

    PREHEAT oven to 350 degrees

    Mix all ingredients together well, and pour into a lightly greased serving dish.
    Bake for about 20-30 minutes until hot and bubbly.
    NOTE:
    Place cheese on top during last few minutes of baking.

    Hummmmm, good with a cold Margarita!
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