Appetizer #2 - Amy's Crazy Corn Dip

The Year of Appetizers 

Appetizer #2 - Amy's Crazy Corn Dip

    This recipe is in The Women's Council of Realtors - Southwest Dallas and was submitted by Amy Deckert of First American Home Buyers Protection. There is no date, but I'd guess it's either in the 90's or early 2000's. It calls for white and yellow corn, but there's nothing wrong with using two white or two yellow (Like I did). Get as close to the size for the cans as you can. I liked this. Initially I ate the dip with crackers, but I also ended up enjoying it over rice and even by itself. *I actually made this two weeks ago, but just haven't been able to post until now.

Ingredients:

15 oz can white corn, drained

15 oz can yellow corn, drained

10 oz can Rotel, spicy or mild (I used a generic brand)

8 oz cream cheese, softened

1/2 tsp chili powder

1/2 tsp garlic powder (I used 1 tsp)

1/2 tsp salt

one handful or as (much as you want, really) cilantro, chopped

Directions:

Preheat your oven to 350 degrees and lightly grease a 9x13 inch baking pan. Mix together the corn, Rotel with the seasonings and stir in the cream cheese. Make sure everything is well combined and stir in the cilantro. Pour into your baking dish and bake for 20 minutes. Serve with crackers, tortilla chips or even use it on top of rice like I did. 

Amy's Crazy Corn Dip