spicy corn dip

I had a suburban American fall Sunday yesterday. 15 folks hanging out – boys playing touch football in the backyard while the sun set. Ladies in the kitchen catching up, fussing over plating food, drinking beer and wine. NFL football on two television sets. A couple getting married in 5 days. A girl waiting for a ring. No babies, but a cat. A uproarious round of Game of Things. Beer, beer, beer.

And a hefty table full of food. I mean, HEFTY. No one brought the same two items, and we enjoyed: sloppy joes, veggie chili, cornbread, humus with pita chips, cheese trio and crackers, cheesy crab melts, chips and salsa, mini veggie pizzas, raw veggies and dip, stuffed marinated mushrooms. I made a crowd pleaser: spicy corn dip. This recipe is adapted from Ms. Jeanne, my foodie aunt.  

Spicy Corn Dip
1 – 15 oz. can yellow corn, drained
1 – 16 oz. package frozen white corn
1 – 8 oz. cream cheese –
1 – can Rotel (drain most of the juice)
1 – 4 oz. can diced green chilies
1/4 cup chopped fresh cilantro
1 Tbs. chili powder (Ancho chili preferably)
1 clove garlic, minced
1 tsp. cumin
Dash of paprika 

Soften cream cheese and mix with spices until blended. Add Rotel and mix.  Add green chilies and cilantro and mix. Add corns and mix well. Bake at 350 degrees for 20 to 25 minutes, stirring at least once. Serve with Frito Scoops. Watch it disappear!

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