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Recipe Source: cdkitchen.com
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Hot Corn And Jalapeno Dip
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Serves/Makes: 16
Ready in: < 30 minutes
- 2 packages (8 ounce size) cream cheese, softened
- 1/3 cup sour cream
- 2 tablespoons taco seasoning (from packet), more to taste to increase spiciness
- 2 tablespoons jalapeno slices, finely chopped
- 1 can (15 ounce size) white shoepeg corn, well-drained
- 1 1/2 cup shredded mexican cheese blend
In large bowl combine cream cheese and sour cream and beat until smooth. Beat in taco seasoning and jalapenos (if mixture seems too soft at this point, can fold in about 1/2 cup of shredded cheese to firm up). Fold corn in well. Place mixture into a 9-inch square baking dish and cover top completely with shredded cheese. Garnish with a few sprinkles of taco seasoning. Bake at 300 degrees F until cheese is melted and bubbly (do not over-bake). Serve hot with tortilla chips.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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