Tuesday, December 27, 2011

Day 2: Cheesy Corn Dip

This yummy recipe comes from
my sister-in-law Autumn.
Now that they are on the west coast
her and her little family have made the trek up to Idaho
for New Year's for the last couple of years.
My poor hubby has the misfortune of a December 31st birthday
so it has always made his day to have someone actually want
to come celebrate it with him
and cook him some good food!
Autumn comes ready to go
with almost a dozen tasty things to make up
that not only suffice for New Year's Eve
but for many days to follow.
This recipe is by far one of my favorites
and I've made it A LOT throughout the year
plus my picky eater daughter will gobble it up!

Cheesy Corn Dip
(No we are not sponsored by Walmart,
I simply went there today to check out the after Christmas clearance
and got my cooking supplies.):)

1 can Rotel tomatoes, drained
1 can corn, drained
1 can hominy, drained
1 tsp chili powder
1 tsp garlic powder
A  handful of finely chopped fresh cilantro
Salt/pepper to taste
1 8 oz package cream cheese
2 cups shredded Mexican style cheese
Mix all together, place in dish and bake until bubbly and hot in a 375 degree oven.
Serve with chips and salsa for extra kick!.
If you can't find Rotel tomatoes, any can of stewed tomatoes with chilies will work.
I admit I was a little nervous of the hominy too!
I had never tasted it before but it adds such a fun texture to the dip
I know you'll fall in love like I did!

2 comments:

T's Daily Treasures said...

I love hominy. Heated up with a bit of butter and salt and pepper. Don't think I can find it around here. But the dip certainly sounds like something my kids would gobble up. Plus, I have a cookie festival to attend next week and need to take a dish to share. Might have to try this one out. Happy holidays. Blessings for the new year. Tammy

Room to Inspire said...

Oh my, this looks fabulous! I will have to give this a try soon!!

Chelsea

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