Monday, November 10, 2008

Cream Cheese Corn Dip

1/2 pkg. cream cheese (room temperature)
1/4 c. milk
1-2 Tbsp. butter or margarine
canned or frozen corn (as much as you like)
fresh jalapeno

Melt cream cheese and butter together on stove (low to medium heat). Continuously stirring, add milk until mixture is smooth. Then add as much corn and jalapeno (I take out the seeds... can't take the heat). Heat all the way through. Yummy with corn chips.

Chrissy Parkinson

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