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!