GUEST RECIPE FEATURE

Submitted by:
RHONDA CARTER
WETUMPKA, ALABAMA USA    

Recipes submitted this week by: Terry Blaich, Deatsville, AL; Jay Westbrook, Coden, AL; Linda Sparks, Millbrook, AL  

Baked MEXICAN CORN & Fresh JALAPENO DIP

TABLE OF CONTENTS: APPETIZERS

1 can Mexican corn, drained

1 cup mayonnaise

1 cup grated pepper jack cheese

½ cup grated Parmesan cheese

Fresh jalapeno pepper slices with seeds removed

 

 

 

Mix the first 4 ingredients together, place into a spray-oiled baking dish. Top with jalapeno pepper slices. Bake at 350 degrees for 30 minutes.  Serve with tortilla chips or corn chips.




Rhonda’s recipe is “super dee lah”, as my Mother liked to say.  I really enjoy baked, easy appetizers & you couldn’t get any easier that tastes soooo good!  Since Rhonda is a tiny-little-cute thing, I decided to try to cut some calories for those of us not so tiny-little-cute things!

A Lighter Baked MEXICAN CORN & Fresh JALAPENO DIP

1 can Mexican corn, drained

4 oz. cream cheese, softened

¼ cup mayonnaise

1 cup grated pepper jack cheese

½ cup grated Parmesan cheese

Finely grated fresh jalapeno

Fresh jalapeno pepper slices with seeds removed

Mix the first 5 ingredients together.  Finely grate as much of the pointed end of a jalapeno as you would like, but stop grating before getting into the seeded area.  The amount you grate, of course, affects how hot the dip flavor will become.  Your choice - make it hot,

medium, or mild.  Add the grated jalapeno to the corn mixture & place into a spray-oiled baking dish. Top with jalapeno pepper slices & bake at 350 degrees for 30 minutes.  Serve with tortilla chips or corn chips.

My thanks to you, Rhonda, for sending this great recipe for everyone to enjoy!  Send more...?

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