I’ve added a new party dip to my repertoire – courtesy of the party-loving Catton family. Let me know what you think!
Lynd’s Jalapeno Corn Dip
- 2 8-oz. packages cream cheese
- 1 cup butter (2 sticks) (I would suggest using a little less than 2 sticks, otherwise it can pool at the top of the dip)
- 1/2 tsp. garlic powder
- 16-oz. can shoepeg white corn (drained)
- 4 tbs. chopped jalapenos (I used canned so I don’t have to chop them. If you use fresh, be SURE to wear gloves!)
In a saucepan, melt the cream cheese and butter. Stir until blended. Add garlic powder, corn, and jalapenos. Transfer mixture to dish and bake 20 minutes at 350 degrees.
Serve hot with crackers or chips.