Hot Corn Dip
May 1, 2020
Hot Corn Dip
Ingredients
- 2 cans shoe peg corn drained
- 1 8-ounce package cream cheese
- 2 cans Rotel tomatoes drained
- 2 tablespoons chopped jalapeño
- ½ teaspoon cumin
- ¼ teaspoon garlic
- ½ teaspoon chili powder
Instructions
- Mix well and heat in a microwave or oven.
- Serve with corn chips.
Notes
More great recipes like this one can be found in Eat & Explore Arkansas Cookbook and Travel Guide. Purchase your copy today! 