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Appetizers

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:
3 cups dip or 24 servings, 2 Tbsp. dip and 14 pieces

What You Need

2
cups  frozen corn, thawed, well drained
1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1
large  tomato, chopped (about 1 cup)
1/2
cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1
Tbsp.  finely chopped pickled jalapeño peppers
1/4
tsp.  chili powder
 WHEAT THINS Original Snacks

Make It

PREHEAT oven to 350°F. Mix all ingredients except chili powder and crackers until well blended.

SPREAD into 9-inch pie plate; sprinkle with chili powder.

BAKE 20 min. or until golden brown and bubbly. Serve hot with the WHEAT THINS.

Kraft Kitchens Tips

Substitute
Substitute 1/4 cup sliced green onions for the chopped jalapeno peppers.
Substitute
Prepare as directed, using WHEAT THINS Ranch Snacks.
Substitute
Prepare as directed, using WHEAT THINS Toasted Chips Multi-Grain.
K:46728v2:98345
RecipeDetail
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