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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I found this recipe on the back of a Wheat Thins box a couple years ago. I think it is still on the back of the ranch flavored Wheat Thins. This is my tweaked to fit my taste version. It is really a quick dip to throw together for a pot luck or if company is coming. Read more . Great for Super Bows parties. Ingredients:
2 cups frozen corn, thawed, well drained |
1 pkg. (8 oz.) cream cheese, softened |
1 large tomato, chopped (about 1 cup) |
3/4 cup shredded cheddar cheese |
1 tbsp. finely chopped pickled jalapeño peppers |
1/4 tsp. chili powder |
pinch of cayenne pepper |
Directions:
1. PREHEAT oven to 350°F. Mix all ingredients except chili powder and crackers until well blended.
2. SPREAD into 9-inch pie plate; sprinkle with chili powder & cayenne pepper.
3. BAKE 20 min. or until golden brown and bubbly. Serve hot with the crackers
4. **I have also thrown this into the microwave for about 5-10 minutes (til cheese is melted)**
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