Halftime Hot and Spicy Corn Dip


Serves: 9
Total Calories: 138

Ingredients

1 (8-ounce) package cream cheese
2 tablespoons butter or margarine
1 tablespoon garlic salt
2 tablespoons milk
2 tablespoons finely chopped jalapeño peppers
1 (8-ounce) can shoe peg corn, drained
1 large bag blue corn tortilla chips

Directions:

Cook first 3 ingredients in a saucepan over medium heat until creamy and bubbly. Add milk, jalapeño, and corn; cook, stirring often, until thoroughly heated. Spoon into a serving dish. Serve with blue corn tortilla chips.

Nutritional Facts:

Serves: 9
Total Calories: 138
Calories from Fat: 104

This Halftime Hot and Spicy Corn Dip recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.


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