From-the-Pantry Mexican Dip
This dip is made with ingredients that are typically staples around my house. It was quick to throw together, easy to serve, and went over well with guests.
1 block cream cheese, softened
1 small can corn, drained
1 small can diced green chiles, drained
1 c. salsa
1 c. shredded cheddar cheese
1/4 c. diced green onions
Preheat oven to 350 degrees.
Spread cream cheese in the bottom of a pie plate.
Top with corn, green chiles, salsa, cheese, and green onions, in that order.
Cover with foil and bake for approximately 30 minutes, removing foil for last 10.
Serve with tortilla chips. And margaritas. :)
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