Mexicali Dip
- 2 cans Mexicali corn - drained
- 20 oz sour cream
- 1 package shredded cheese
- 1 T dry Italian dressing
- 1 T parsley flakes
Mix all together.
Jalapeño Green Olive Dip
- 1 pkg cream cheese, softened
- 1/2 C sour cream
- chopped green olives
- chopped jalapeños
Mix all together.
Corn and Green Chiles
1 8-ounce pkg cream cheese
1/4 C butter
1 can chopped green chiles
2 cans corn, drained OR 2 boxes, frozen, thawed, and drained
Stir cream cheese and butter together. Add remaining ingredients and mix. Pour into casserole dish. Bake at 325 degrees for 3o minutes.
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