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Green Chile Corn Dip
SUBMITTED BY: susan
PHOTO BY: susan
Category: Dips and Fondue
INGREDIENTS
1 lb. Jack cheese, shredded
1 cup Parmesan cheese, shredded
1 cup mayonnaise
½ cup creamed corn
½ cup fresh or frozen corn kernels
1-4 oz. can diced green chilies
2 cloves garlic, minced
1 Tbs. red pepper flakes
1 Tbs. sun-dried tomatoes, reconstituted and finely chopped
DIRECTIONS
Add all ingredients to the Crock-Pot® slow cooker and mix thoroughly. Cover, cook about 1 hour.
REVIEWS
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Reviewed on Jul. 25, 2009 by Beulah
The recipe didn't say what temperature setting to use, so I did it on low. One hour was nowhere near long enough. The dip was still cold, and the cheese didn't melt at all. I needed my crock pot for another recipe, so I tried heating some up in the microwave. The texture was a lot better, but the cheese was very stringy, and I'm afraid that it wouldn't reheat well. I also probably added too much garlic, and the dip tasted like a fondue with wine in it, but that's my fault, not the recipe's. |
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