CHEESE “CRACK” DIP
Cindy G. Bobbitt | Corporate Director, Legal Services
INGREDIENTS • 8 oz shredded Pepper Jack cheese • 1 c. shredded par meson/asiago cheese ( I use the 3-cheese blend in a tub in the deli) • 1 c mayo
• 1 can (11-13oz) Fiesta or Southwest corn, drained • Chopped jalapeno peppers ( I use chopped in a jar) • Tostitos
1. Mix cheese, mayo and corn.
2. Stir in 2-3 heaping forkfuls of peppers, depending on your taste buds.
3. Pour in oven safe dish and bake at 350 for 30 minutes or till bubbly.
4. Serve with Tostitos.
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