Shoepeg Corn Dip

Shoepeg Corn Dip
(Photo by Amy Bradt)

A fellow co-worker of Skippy's made this dip about 15 years ago, and everyone raved about it.  He was gracious enough to share the recipe, and he'll be thrilled to know it made it to our "favorite recipes" place!

Printable Recipe

Recipe by: Kevin Morris (Southwest Employee)                                   Yield: 8 servings

Ingredients
2 (12-ounce) cans shoepeg corn, drained
8 ounces cream cheese
1 stick butter
1/4 cup milk
1/2 teaspoon garlic powder
1 (4-ounce) can diced green chiles
2 tablespoons minced onion
Chili powder
Fresh chopped parsley

Directions
Preheat oven to 350°.  Melt the margarine and cream cheese in a glass casserole dish in the microwave. Mix well. Add to the cheese mixture, corn, garlic powder, milk, and chiles.  Mix well.  Bake at 350º for 20 minutes.   Remove and sprinkle with chili powder and parsley.  Serve with tortilla chips.

Notes
I made this on our 4th of July camping trip to Minnesota, and the small local grocery store didn't carry shoepeg corn, so I used a 15-ounce can of White Whole Kernel Sweet corn, and one 11 ounce can of Jalapeno corn, tasted great!!