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Hot 'N Spicy Corn Dip

Hot 'N Spicy Corn Dip recipe
photo by:kraft
Instead of chopping the tomatoes and jalapenos I just used a can of Rotel. If you like spicy, I used half a can of mild and half a can of Hot- draining the liquid. If yo...read more
posted by
trh4581
on 1/12/2009
time
prep:
10 min
total:
30 min
servings
total:
24 servings (dip only), 2 Tbsp. each
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posted:
2/3/2007
I pretty much followed the directions - just adding a little more cheese and used red pepper instead of chili powder. It was very tasty and my party guests ate it all up very quickly. I will have to make it again just for myself!
posted:
1/15/2007
A good recipe that you can play around with to find your favorite concoction
posted:
1/13/2007
Very easy and cheap to make. I left off the tomatoes but added more cheese and jalepenos. Also cut back on the amount of corn. You can modify it easily to suit your tastes. I ate the whole batch by myself in two days and am ready to make more!
posted:
1/10/2007
This was very good, made it for a ladies night out potluck it was gone in 20 minutes!!!
posted:
12/27/2006
Just a suggestion - for any hot dips like this that involve just mixing all the ingredients and baking I use my mini Rival Crockpot - it's just perfect and it keeps things warm throughout the night with no problem.
posted:
12/21/2006
Too hard to keep warm... did not go over very well!
posted:
12/4/2006
My guests loved it and it was so easy. I did add more of the mexican cheese (about a cup) to the cream cheese mixture. I also added cumin and cilantro with the chili powder on top. Before baking, I added the rest of the cheese to the top. --- EXCELLENT
posted:
12/3/2006
We loved this recipe! I added more corn and jalapenos. Very yummy with Tostitos!
posted:
11/17/2006
This was a huge success. I added a few more jalepenos than specified. Three people at my party asked for the recipe!
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