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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Great dip for any day of the week I got it off the back of a Wheat Thins box. Ingredients:
2 cups frozen corn, thawed, well drained |
1 (8 ounce) container philadelphia light cream cheese spread |
1 large tomato, chopped about 1 cup |
1/2 cup shredded kraft 2% low-fat monterey jack and colby cheese |
1 small jalapeno pepper, seeded, finely chopped |
Directions:
1. Preheat oven to 350°. Mix all ingredients until well blended.
2. Spread into 9-inch pie plate.
3. Bake 20 minutes or until golden brown and bubbly. Serve with crackers.
4. Makes 2-1/2 cups or 20 servings.
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